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1. Preheat your oven to 350°F (175°C).
2. In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and ground cinnamon. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup or your fingers to ensure an even layer.
4. Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the cheesecake filling.
5. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
6. Add the granulated sugar and vanilla extract to the cream cheese. Continue to beat until well combined.
7. Add the eggs, one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
8. In a separate bowl, whisk together the sour cream, heavy cream, ground cinnamon, and ground nutmeg until smooth.
9. Gradually add the sour cream mixture to the cream cheese mixture, mixing on low speed until fully incorporated. Scrape down the sides of the bowl as needed.
10. Pour the cheesecake filling over the cooled graham cracker crust in the springform pan. Smooth the top with a spatula.
11. Bake the cheesecake in the oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will continue to set as it cools.
12. Once baked, turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
13. After an hour, remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight.
14. In a medium bowl, combine the finely chopped walnuts, pistachios, and ground cinnamon. Mix well and set aside.
15. Unroll the phyllo dough and cover it with a damp kitchen towel to prevent it from drying out.
16. Brush the bottom of a 9×13 inch baking dish with melted butter. Lay one sheet of phyllo dough in the dish and brush it lightly with melted butter. Repeat this process, layering 8-10 sheets of phyllo, brushing each layer with butter.
17. Once you have your base layer, sprinkle a portion of the nut mixture over the phyllo. Continue layering phyllo and nut mixture until all ingredients are used, finishing with a layer of phyllo on top.
18. Brush the top layer with melted butter and cut into diamond shapes.
19. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes or until golden brown.
20. In a small saucepan, combine honey, water, vanilla extract, and lemon juice. Bring to a boil, then reduce heat and simmer for 10 minutes.
21. Remove from heat and let cool slightly.
22. Once the baklava topping is baked and cooled, pour the honey syrup over the top.

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