For the Orange Blossom Honey Syrup: Place all ingredients except orange blossom water in a small saucepan and stir over medium heat until sugar has dissolved. Simmer for 15-20 minutes or until syrup has reduced and thickened. Discard cinnamon stick and stir in orange blossom water. Cool
Filling
Beat cream cheese with an electric mixer (paddle attachment) on low speed until just smooth. Add sugar and beat until combined. Add sour cream, eggs and mix until just combined. Set aside
Mix 90ml of honey syrup with the walnuts and almonds to combine. Set aside
Layer 5 sheets of filo pastry on top of each other, brushing well between each layer with butter. Ease pastry into the base and sides of a buttered and lined 20cm x 30cm slab pan; trimming as required
Pour in half of the cheesecake batter and spoon over the half the syrup nuts; repeat again. Swirl with a butter knife to roughly mix
Make 2 piles of 2 sheets each with remaining filo pastry, brushing well between each layer with melted butter
Cut each pile into 8 lengthwise. Scrunch the filo pastry and place in a single layer on top of the batter to cover
Bake at 160°C for 40-45 minute or until just set. Remove from oven and drizzle with remaining syrup. Serve warm or cold
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