Preheat your oven to 325°F (160°C). Line a 9 x 13 inch pan with parchment, leaving a little overhang for easy lifting. Lightly brush the sides so the phyllo won’t stick.

Lay one sheet of phyllo in the pan and lightly brush with melted butter. Repeat with 6 sheets, brushing each. Sprinkle the sugar and cinnamon between every two sheets for a subtle, warm sweetness.

In a large bowl, beat the room-temperature cream cheese until smooth. Add the sugar and beat again until fluffy. Mix in eggs one at a time, then stir in sour cream, vanilla, and flour until blended.

Pour the cheesecake batter over the layered phyllo and spread evenly. Bake on the middle rack for 35–40 minutes, or until the edges are set and the center jiggles slightly.

While the cheesecake bakes, toss the chopped pistachios, sliced almonds (if using), sugar, and cinnamon with 3 tablespoons melted butter in a bowl. Spread on a baking sheet and toast in the oven for 6–8 minutes until fragrant and lightly golden.

In a small saucepan, combine honey, water, sugar, and lemon juice. Bring to a gentle simmer and cook for 3–4 minutes. Remove from heat and stir in orange blossom water or vanilla if using.

Once the cheesecake is out of the oven, immediately sprinkle the warm pistachio mixture across the top and pour the warm honey syrup evenly over everything.

Let the pan cool to room temperature, then cover and chill at least 4 hours or overnight. Use the parchment overhang to lift the bars out; slice with a sharp knife warmed under hot water for neat edges. Garnish with reserved pistachios.