Make the Honey Syrup: In a small saucepan, combine honey, water, sugar, 1 tbsp lemon juice, and the cinnamon stick. Bring to a boil, then reduce heat and simmer for 5-7 minutes until slightly thickened. Remove from heat, discard cinnamon stick, and let cool completely.

Preheat oven to 350°F (175°C). In a medium bowl, combine the chopped walnuts, pistachios, 1/4 cup sugar, and ground cinnamon. Mix well.

Assemble the Crust: Cover your thawed phyllo sheets with a damp towel. Brush a 9-inch springform pan with melted butter. Layer 8-10 phyllo sheets in the pan, brushing each with butter and rotating slightly. Press up the sides. Sprinkle with half the nut mixture. Add 5-6 more buttered phyllo sheets, then the remaining nuts. Finish with a final 8-10 buttered phyllo sheets. Trim any excess dough.

Make the Filling: In a large bowl, beat room temperature cream cheese and 1 cup of sugar until smooth. Beat in sour cream, vanilla, 1 tbsp lemon juice, and lemon zest. Add eggs one at a time, mixing on low just until combined. Pour filling into the phyllo crust.

Bake: Place the pan on a baking sheet. Bake for 60-75 minutes, until edges are set and the center has a slight wobble. Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour.

Add Syrup and Chill: Remove the warm cheesecake from the oven. Slowly pour the cooled honey syrup over the top. Let it cool completely at room temperature.

Refrigerate for at least 6 hours or overnight before serving. Garnish with additional chopped nuts if desired.