- In a pot over medium heat, combine water, sugar, honey, orange blossom water, and lemon juice. Boil until the sugar dissolves, then simmer for 10 minutes. Let it cool to room temperature to thicken.
**Prepare the Nut Filling:**
- Pulse pistachios and walnuts in a food processor until crumbled. Mix with salt, cinnamon, and 1/4 cup of simple syrup.
**Make the Cheesecake Filling:**
- Beat cream cheese and sugar until creamy. Add eggs, cornstarch, sour cream, vanilla extract, and salt. Mix until smooth.
**Assemble and Bake:**
- Preheat oven to 350°F.
- Cut phyllo sheets to fit a 9x9 pan. Layer phyllo sheets and butter in the pan, then add nut filling and cheesecake filling. Repeat layers.
- Bake for about 50 minutes until golden. Pour simple syrup over the top.
- Let it cool, then chill in the fridge for at least 6 hours before slicing. Enjoy this delightful dessert!