Line the base and sides of a 25cm springform cake tin with baking paper, with the edges hanging over the sides. Brush a sheet of phyllo pastry with melted butter and fold in half lengthways. Line the cake tin with this, with the edges of the phyllo hanging over the sides. Repeat with the remaining phyllo sheets.
Beat the remaining caster sugar with the cream cheese, sour cream and eggs. Add the vanilla and mix till smooth. Pour half the cream cheese mixture over the phyllo pastry. Top with half the nutty syrup mixture. Add the remaining cream cheese, then the remaining nutty syrup. Fold the overhanging phyllo inwards, forming a raised crust.
Bake for 60-70 minutes in a preheated oven of 170 degrees C until just set in the centre but still wobbly. Turn off the oven, open the door and allow the cheesecake to cool completely. Cover and refrigerate overnight. Serve at room temperature.