Step 1: Prepare the Baklava Layer

1. Preheat your oven to 350°F (175°C).
2. In a food processor, pulse the walnuts, pistachios, and almonds until finely chopped.
3. Transfer the nuts to a bowl and mix with sugar, cinnamon, and cloves.
4. Brush the bottom and sides of a 9-inch springform pan with melted butter.
5. Layer 5 sheets of phyllo dough in the pan, brushing each sheet with melted butter.
6. Spread half of the nut mixture evenly over the phyllo dough.
7. Add another 5 sheets of phyllo dough, brushing each with butter.
8. Top with the remaining nut mixture and press gently to compact the layers.

Step 2: Bake the Baklava Layer

1. Place the pan on a baking sheet and bake for 15-20 minutes, or until the phyllo dough is golden brown.
2. Remove from the oven and let it cool while you prepare the cheesecake layer.

Step 3: Prepare the Cheesecake Layer

1. In a large mixing bowl, beat the cream cheese and sugar until smooth.
2. Add the sour cream, vanilla extract, and flour, and mix until combined.
3. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.

Step 4: Assemble and Bake the Cheesecake

1. Pour the cheesecake batter over the cooled baklava layer.
2. Smooth the top with a spatula and tap the pan gently to remove air bubbles.
3. Bake in the preheated oven for 45-50 minutes, or until the edges are set but the center is slightly jiggly.
4. Turn off the oven and let the cheesecake cool inside for 1 hour.

Step 5: Prepare the Honey Syrup

1. In a small saucepan, combine honey, water, sugar, and lemon juice.
2. Bring to a boil, then reduce the heat and simmer for 5 minutes.
3. Remove from heat and stir in vanilla extract.

Step 6: Finish and Serve

1. Once the cheesecake has cooled, pour the honey syrup over the top.
2. Refrigerate for at least 4 hours or overnight to set.
3. Garnish with chopped nuts and serve chilled.