In a food processor, combine walnuts, pistachios, salt, and cinnamon. Pulse until coarsely ground. Set aside.

In a saucepan, combine water, sugar, honey, lemon juice, and rose water. Bring to a boil and simmer for 4-5 minutes until thickened. Mix 1/3 of the syrup with the nut mixture and set the rest aside to cool.

Preheat your oven to 170°C (340°F) and grease a 9-inch springform pan with butter.

In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing after each. Fold in sour cream, heavy cream, salt, vanilla, and cornstarch until smooth.

Unroll phyllo dough, keeping it covered with a damp towel. Lay the first sheet in the prepared pan, draping over the sides, and brush with melted butter. Repeat with 8-10 sheets.

Spread half of the nut mixture over the phyllo base, then pour the cheesecake batter over the nuts. Sprinkle remaining nuts on top and add 2-3 more sheets of phyllo, brushing with butter.

Bake for 45-50 minutes until golden brown and firm in the center. Cover loosely with foil if it browns too quickly.

While warm, pour the reserved syrup over the top and garnish with crushed pistachios. Cool at room temperature, then refrigerate for at least 4 hours or overnight.