Honey Syrup
In a small saucepan, combine sugar, lemon juice, water, and honey. Bring to a boil over medium heat. Reduce heat and let simmer for 3 minutes while stirring. Remove from heat and set aside to cool.
Pistachio Pecan Shortbread Crust
In a mixer, cream softened butter for 2 minutes. Add powdered sugar and mix on low until combined, then cream on medium-high for 1 minute. Add vanilla extract and mix. Add flour, mix until dough just forms. Fold in chopped pistachios and pecans. Press dough into a greased 9-inch springform pan, covering the bottom and sides. Place in the freezer.
Baklava Layers
Thaw phyllo dough as per package instructions. Mix crushed nuts with cinnamon. Cut phyllo into circles to fit the pan. Layer phyllo sheets, brushing each layer with melted butter and sprinkling nuts between every few layers. Stack 40 sheets total with nuts between layers as instructed. Freeze for 30 minutes, then cut into 8 wedges, stopping just before reaching the bottom layers. Keep in the fridge until needed.
Honey Cheesecake
Preheat oven to 350°F (175°C). Beat cream cheese in a mixer for 2 minutes until fluffy. Add honey, sour cream, egg, egg yolk, vanilla, and cinnamon, mixing until smooth. Pour into the chilled crust. Place prepared baklava topping on top. Bake for 60-80 minutes, reducing heat if necessary to prevent over-browning. Let cool for 5 minutes, then pour the syrup over the top. Let cheesecake cool completely and refrigerate for at least 6 hours before serving.