Combine honey, water, granulated sugar, and lemon juice in a medium saucepan; if using, add orange blossom water. Bring to a gentle boil, then simmer for about 10 minutes.

Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan by greasing it and lining with parchment paper.

Unroll phyllo dough, cover with a damp cloth, and layer 10-12 sheets in the prepared pan, brushing each with melted butter. Sprinkle chopped pistachios and sugar in between layers.

In a mixing bowl, beat cream cheese until smooth, mix in sugar, then add eggs one by one. Stir in vanilla extract and sour cream until creamy.

Layer another 10-12 sheets of buttered phyllo over the cheesecake filling, tucking the edges inside to seal it completely.

Bake for 60-70 minutes until the edges are set and the center has a slight wobble. The color should be a golden brown.

Remove from oven, let cool for about an hour, then refrigerate for at least 4 hours or overnight.

Drizzle cooled honey syrup over the cheesecake and garnish with additional chopped pistachios before serving.