First, work on the crust. Place shredded phyllo into the processor and pulse for a few seconds until finely shredded. You can also chop the phyllo by hand. Do for both the topping and crust.
Place 2 1/2 cups of that phyllo into a bowl and add the rest of the crust ingredients to it and mix well. If necessary, add more phyllo for your crust. Reserve the rest of the phyllo for the topping.
Using a 8 or 9-inch springform pan, add the crust to the bottom of the pan. At first, us your hands to mold the crust mixture into the shape of the pan going up the sides a little bit too. Then use the back of a cup to press down firmly into the bottom and sides of the pan. Let it be even for better presentation. Place this a 350 F oven for 15-20 minutes until lightly browned. Then, let it cool on the side.
Now, work on the filling. Make sure the bowl and whisk you will be using are chilled. Place them in the freezer for at least 10 min. Then add the heavy whipping cream, powdered sugar, and vanilla to the bowl. Whisk on medium-high speed until you achieve a fluffy whipped cream. This can take about 5 minutes. Then set aside the whipped cream in a separate bowl.
Using that same bowl and whisk, beat the cream cheese on medium speed with the white sugar until velvety smooth. Add in the orange blossom and give it a whip. Then, gentky fold in the whipped cream gently into the cream cheese mixture. This way it remains light and airy.
Use a spatula to spread out the filling well and an offset spatula to have clean even smooth lines on top of the crust. Use a paper towel to go around the edge and clean up the edges. Cover with aluminum foil and place in the fridge overnight or at least 10 hours for a velvety smooth consistency that will keep its shape.
Saute the rest of the phyllo in a pan with butter, cinnamon, and a knafeh dye if you prefer. Cook until lightly crisped.
Once cheesecake is fully chilled, use a spatula or butter knife to go around the edges gently loosening it up. Then take it out gently from its springform pan. Top with the crisp phyllo and pistachios. Serve with simple syrup drizzle on top. You can find the syrup recipe with my knafeh naameh recipe.