PREPARATION:
Line a 9-inch springform pan with parchment paper and spray the sides with some cooking spray.
Working quickly, brush the phyllo pastry with melted butter and then fold it in half. Place the pastry into the springform. Repeat until the spring form pan is completely covered.
Combine walnuts, pistachios, and almonds in a large bowl. Add butter and stir until you have a coarse mixture. Place the nut mixture over the phyllo pastry and press firmly.
Make the cheesecake filling; beat cream cheese with honey until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla extract and lemon juice. Pour the filling over the crust.
Preheat oven to 325F and bake the cake for 45 minutes. Chill the cake for 4 hours in the fridge or overnight.
Make the topping; combine honey, water, and rose water. Add half the lemon zest. Bring to a boil and reduce heat. Simmer for 15 minutes. Stir in the remaining lemon zest and juice.
Cool the syrup for 40 minutes and stir in walnuts and pistachios.
Pour the topping over the cake and chill the cake for 2 hours before slicing and serving.
Notes
TO STORE: Once the cheesecake is assembled and set, keep it covered and in the fridge for up to 5 days.
TO FREEZE: Store the whole cake or individual slices in airtight containers, then freeze for up to 2 months.
