• Preheat the oven to 400 degrees F (200 degrees C). Grease the bottom and sides of the springform pan with butter. I recommend wrapping the bottom of your pan with foil to prevent any liquids from leaking out during baking.

Make the first layer of crust:

• Layer 6-8 sheets of phyllo dough in the springform pan, liberally brushing each layer with melted butter.
• Tuck or trim the overhang and add it to the top of the phyllo dough sheet, pressing down gently.
• Use a fork to poke a few holes in the top of the phyllo dough.
• Bake in a preheated oven at 400 degrees F for 5-10 minutes, or until the phyllo dough is golden brown and crispy. Remove from the oven.

Add a second layer to the crust:

• Stir together the ground pistachios, cinnamon, and cardamom and remove 1 tablespoon of this mixture to reserve for the topping later.
• Add the powdered sugar and melted butter, stirring until well combined.
• Layer this mixture on top of the first crust, then add 6-8 more sheets of phyllo dough, brushing each sheet with melted butter as you go.
• Again, tuck or trim the overhang and poke a few holes in the top of the phyllo dough.
• Bake at 400 degrees F for an additional 5-10 minutes, or until the phyllo dough is golden brown and crispy. Remove from the oven.

Make the cream cheese filling:

• Preheat your oven to 325 degrees.
• In a large bowl, or a stand mixer, whip the sugar and cream cheese together on medium speed, then add the eggs, vanilla and sour cream.
• Once you have a smooth and creamy cream cheese mixture, pour it over the phyllo crust.
• To prevent the crust from burning, place a strip of foil around the outer edge of the pan, just covering the crust.
• Bake for 55-60 minutes at 325 degrees F (175 degrees C).
• The baklava cheesecake should still be slightly jiggly and golden brown in color.  Remove from the oven and carefully take the springform ring off the cheesecake.

Make the decorative crust:

• Preheat the oven to 400 degrees F.
• Cut 2-3 sheets of phyllo dough into 4-inch wide ribbons.
• Brush each ribbon with melted butter and twist into a decorative pattern.
• Arrange the twisted phyllo ribbons on top of the cheesecake.
• Bake for 5-7 minutes, or until the phyllo ribbons are golden brown. Remove from the oven and let it cool completely.
• Cover the baklava cheesecake with loose plastic wrap or foil and refrigerate for at least 4 hours or overnight.

Make the orange and rose water syrup:

• In a pot, combine the water, sugar and orange slice.
• Bring to a boil over medium heat, then reduce your heat to low and simmer for 10-15 minutes or until your syrup has thickened slightly.
• Add the rose water, then remove from heat and let cool completely.
• Drizzle the syrup over the top of the baklava cheesecake and brush it on the sides.
• Sprinkle with the reserved pistachio, cardamom, and cinnamon mixture. Serve and enjoy!