- Preheat the oven to 325 degrees F and grease a 9-inch springform pan.
- In a small mixing bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of the prepared pan.
- In a large mixing bowl, beat the cream cheese and 1 cup sugar until smooth.
- Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream.
- Fold in the chopped baklava.
- Pour the mixture into the crust and smooth out the top.
- In a small saucepan, heat the honey and cinnamon over low heat until it is warmed through.
- Drizzle the honey mixture over the cheesecake.
- Bake the cheesecake for 60-70 minutes, or until the edges are set and the center is still slightly jiggly.
- Turn off the heat and let the cheesecake cool in the oven for 1 hour.
- Refrigerate the cheesecake for at least 4 hours before serving.
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