Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment for easier release later.

In a bowl, beat the unsalted butter, powdered sugar, and salt until creamy and pale — about 2 minutes.

Add all-purpose flour and chopped pistachios; mix just until a soft dough forms.

Press the dough evenly across the bottom of the springform, about 1/4–1/3 inch thick.

Bake for 10–12 minutes until the edges are faintly golden and the center looks set. Let cool.

Unroll the filo on a large work surface and cover it with a damp towel. On a baking sheet, layer filo sheets one at a time, brushing each with melted butter and sprinkling chopped pistachios and sugar.

Drizzle with a mixture of lemon juice, water, and honey after every few layers.

Bake for about 20 minutes at 350°F until golden, then let cool completely.

Beat the cream cheese until smooth, then add honey slowly while mixing.

Incorporate eggs, one at a time, followed by sour cream and salt. The texture should be creamy and pourable.

Pour the filling over the cooled pistachio crust, smoothing the top.

Scatter the cooled baklava shards over the surface.

Bake at 350°F for 40–45 minutes or until the center has a slight jiggle.

Let the cheesecake cool at room temperature for 1–2 hours before refrigerating for at least four hours or overnight.

Before serving, drizzle extra honey over the baklava shards and serve with yogurt or ice cream.