1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

2. In a bowl, mix chopped pistachios, walnuts, cinnamon, and sugar. Set aside.

3. Lay one sheet of phyllo into the pan, brushing lightly with melted butter. Repeat layering and buttering with 5 sheets.

4. Sprinkle half the nut mixture evenly over the layered phyllo.

5. Add 3 more phyllo sheets, buttering each layer, then sprinkle the remaining nuts. Top with the final 2 sheets of phyllo, brushing the top with butter.

6. Bake the phyllo base for 10–12 minutes until lightly golden. Let cool slightly.

7. Prepare the cheesecake filling: beat cream cheese and sugar until smooth. Add honey, eggs (one at a time), yogurt, vanilla, and lemon zest; beat until creamy.

8. Pour filling over baked phyllo crust and smooth the top.

9. Bake for 55–65 minutes, or until the center is just set but slightly jiggly.

10. Meanwhile, make the honey syrup: combine honey, water, lemon juice, and cinnamon in a small saucepan. Simmer for 5 minutes, then cool.

11. Once cheesecake is baked, let cool for 10 minutes, then drizzle honey syrup evenly over the top.

12. Cool completely, then refrigerate for at least 4 hours or overnight.

13. Before serving, sprinkle chopped pistachios and drizzle extra honey on top.