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Cut the kataifi pastry into small pieces with your hands or knife. Pour the melted butter and sugar on top and evenly massage it into the pastry.
Place half of the mixture into a 8inch cake tin and press down for the base. Place the other half into a flat baking tray to make the topping. Bake both at 175C for 15 minutes until golden.
For the cheesecake whisk together the cream cheese, sugar and vanilla and sour cream until smooth. Add the eggs, lemon zest and rosewater. Once whisked well pour it into the cake tin. Bake at 175C for 50 minutes. Place in the fridge for 3 hours.
Whip the heavy cream, sugar and rosewater together and place it on top of the cheesecake and add the rest of the golden kataifi pastry on top and optional sprinkling of pistachios and rose petals.
For the syrup heat the water and honey together for 8 minutes or until thickened. Cool completely before pouring on the cheesecake.