1. Preheat the Oven:
Preheat your oven to 325°F (165°C). This temperature ensures even baking without over-browning the phyllo layers.

2. Prepare the Nut Mixture:
In a food processor, combine the mixed nuts, cinnamon, and granulated sugar. Pulse until finely chopped but not powdered. Set the mixture aside.

3. Layer the Phyllo Dough:

• Brush a 9×13-inch baking dish with melted butter.
• Layer half of the phyllo sheets in the dish, brushing each sheet generously with butter. Keep the remaining phyllo covered with a damp towel to prevent drying.

4. Add the Nut Mixture:
Spread the prepared nut mixture evenly over the layered phyllo dough.

5. Add the Remaining Phyllo Layers:
Layer the remaining phyllo sheets on top of the nut mixture, again brushing each sheet with melted butter. Tuck in the edges neatly for a clean finish.

6. Make the Cheesecake Filling:

• In a large mixing bowl, beat the cream cheese and ricotta cheese together until smooth and creamy.
• Add the honey, heavy cream, eggs, vanilla extract, and almond extract. Mix until fully combined and free of lumps.

7. Assemble and Bake:

• Pour the cheesecake mixture over the phyllo and nut layers, spreading it evenly.
• Bake in the preheated oven for 45–50 minutes, or until the cheesecake is set and the phyllo is golden brown.

8. Cool and Garnish:

• Allow the cheesecake to cool completely in the baking dish.
• Drizzle with additional honey and sprinkle with extra chopped nuts before serving.

9. Serve and Enjoy:
Slice into squares or wedges and serve at room temperature or chilled.