Graham cracker-pistachio crust

• 12 honey graham cracker sheets
• 1/3 cup raw pistachios
• 2 tablespoons granulated sugar
• 1/2 teaspoon kosher salt
• 5 tablespoons (about 2 1/2 ounces) unsalted butter, melted

Baklava cheesecake filling

• 3 (8-ounce) packages cream cheese, softened
• 5 1/2 ounces (2/3 cup) mascarpone cheese, softened
• 1/2 cup granulated sugar
• 1/2 cup honey
• 1 1/2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1/2 teaspoon grated orange zest plus 1 tablespoon fresh juice (from 1 medium orange)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon
• 3 large eggs, at room temperature

Kataifi topping

• 4 ounces frozen kataifi, thawed and chopped into 1- to 2-inch pieces (about 3 cups)
• 2 tablespoons unsalted butter, melted
• 1 tablespoon honey

Pistachio-honey topping

• 1 cup raw pistachios, chopped
• 3 tablespoons unsalted butter
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon
• 1/2 cup honey

Additional ingredients

• 4 cups tap water
• 1 tbsp orange peel