• Prepare the simple syrup ahead of time so it has time to cool.
• Preheat the oven to 350°F.
• Make sure the cream cheese, eggs, and sour cream are at room temperature, and that the phyllo is thawed according to package instructions.

Cheesecake Batter:

• To a bowl of a stand mixer and using a paddle attachment, add the cream cheese and sugar and beat on medium speed until smooth, about 3-5 minutes. Stop and scrape down the sides.
• Return to medium speed and add the sour cream, rosewater, cream or milk, and flour. Beat until smooth. Scrape down the sides and return to medium-low speed.
• Add the eggs, and beat just until incorporated. Do not over mix or your cheesecake will be gritty and gummy.

Baklava Filling:

• Add the walnuts to a food processor or chop by hand until slightly chunky but not fine.
• Transfer to a bowl and add the cinnamon, rose water, orange blossom and sugar. Mix and set aside.

Assembly:

• Take your 9x13 pan and brush it with 2 tbsp of melted butter. Add 1 sheet of phyllo dough and brush with butter. Repeat phyllo layers until you reach 8.
• Now, add 1 cup of the walnut baklava filling, make sure to spread it evenly. Top with 5 sheets of phyllo dough, brushing in between each layer.
• Now, add the cheesecake batter on top, spreading it around evenly.
• Add 1 sheet of phyllo dough on top and brush with melted butter. Repeat until 5 sheets are finished.
• Add the remaining walnut baklava filling on top.
• Top with the remaining phyllo dough sheets, brushing butter in between each layer.
• Bake at 350° for about 40-50 minutes, or until golden.
• Immediately top with simple syrup, about 1 and half cups.
• Let it cool at room temp for 1 hour before refrigerating 6 hours, preferably overnight.
• Slice, serve with more syrup and chopped pistachios, and enjoy.