Preheat the oven to 350°F (175°C).
Prepare the phyllo crust by mixing the crushed phyllo with melted butter and walnuts.
Press the phyllo mixture into the bottom of a springform pan.
In a bowl, beat the cream cheese until smooth, then add sugar, vanilla, and honey.
Add the eggs one at a time, mixing well after each addition.
Lastly, mix in cinnamon and pour the batter over the phyllo crust.
Bake for 40-45 minutes until the center is set.
While baking, make the baklava syrup by combining sugar, water, and honey in a pot over medium heat.
Reduce the heat, add cinnamon, and simmer for about 10 minutes.
Let the cheesecake cool before drizzling with syrup.
Serve chilled with a sprinkle of crushed walnuts, if desired.
