Prepare the Baklava Crust:

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Prepare the Phyllo Dough: Lay the phyllo dough sheets flat on a clean, dry surface. Brush the top sheet with melted butter, then sprinkle lightly with brown sugar and chopped pistachios. Layer a second sheet on top, brushing with butter, and repeat until you’ve used all the phyllo sheets.
3. Press into Pan: Gently press the layered phyllo dough into the bottom of a 9-inch springform pan, folding over any excess edges and pressing them into the sides.
4. Bake the Crust: Bake for 15-20 minutes until the phyllo dough is golden brown and crispy. Remove from the oven and set aside to cool.

Prepare the Cheesecake Filling:

5. Mix the Cream Cheese: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
6. Add Sugar and Eggs: Gradually add the granulated sugar and mix until well combined. Add the eggs one at a time, mixing after each addition.
7. Add Sour Cream and Heavy Cream: Stir in the sour cream and heavy cream, followed by the vanilla extract. Mix until smooth.
8. Pour into Pan: Pour the cheesecake filling into the prepared baklava crust. Smooth the top with a spatula.
9. Bake the Cheesecake: Bake in the preheated oven for 1 hour to 1 hour and 10 minutes, or until the cheesecake is set and the center is just slightly wobbly. If the edges are browning too quickly, cover the edges with foil.
10. Cool: Turn off the oven and let the cheesecake cool in the oven for 1 hour. Then, remove from the oven and refrigerate for at least 4 hours, or overnight.

Add the Honey Pistachio Topping:

11. Prepare the Topping: In a small saucepan, heat the honey over low heat for 1-2 minutes until warmed.
12. Sprinkle the Pistachios: Once the cheesecake is fully chilled, sprinkle chopped pistachios evenly over the top.
13. Drizzle with Honey: Drizzle the warm honey over the pistachios and cheesecake.