Preheat oven to 350°F (175°C).
In a bowl, mix the chopped pistachios, 1/4 cup sugar, cinnamon, and cloves.
Brush a 9-inch springform pan with melted butter. Layer 10 sheets of phyllo dough in the pan, brushing each sheet with butter.
Spread half of the pistachio mixture over the phyllo dough. Layer with another 10 sheets of phyllo dough, brushing each with butter. Repeat with the remaining pistachio mixture and top with 10 more sheets of phyllo dough, buttering each layer.
Trim any excess dough hanging over the sides of the pan and brush the top layer with butter.
Bake for 25-30 minutes or until golden brown. Remove from oven and let cool.
In a saucepan, combine honey, water, and 1 teaspoon vanilla extract. Bring to a boil, then reduce heat and simmer for 5 minutes. Pour over the cooled baklava.
In a large bowl, beat the cream cheese and 1/2 cup sugar until smooth. Add eggs, one at a time, and 1 teaspoon vanilla extract, beating well after each addition.
Pour the cheesecake batter over the cooled baklava. Bake for 35-40 minutes or until the center is set.
Allow to cool completely before removing from the pan. Refrigerate for at least 4 hours before serving.