Preheat your oven to 350°F (175°C). Take a springform pan and line the bottom with parchment paper. Layer phyllo sheets, brushing each layer lightly with melted butter, until you have 8-10 sheets stacked. Bake for 10-12 minutes until golden brown and crisp.

While the phyllo bakes, pulse the walnuts and almonds in a food processor until coarsely chopped. In a bowl, combine the chopped nuts with melted butter until well mixed. Spread the nut mixture over the baked phyllo.

In a large mixing bowl, blend the cream cheese, sugar, salt, and vanilla extract until smooth and creamy. Gradually add the eggs, mixing thoroughly after each addition. Fold in the Greek yogurt until fully integrated.

Pour the cheesecake filling over the nut layer in the springform pan, spreading it evenly. Bake for 50-60 minutes, or until the edges are set and the center slightly jiggles. Let cool inside the oven for about 1 hour.

After cooling, drizzle honey mixed with lemon juice and a splash of rosewater across the top. Garnish with chopped pistachios for a vibrant presentation.

Chill the cheesecake for at least 4 hours or overnight. Once ready, slice into wedges and serve chilled.