Preheat your oven to 350°F (175°C). In a springform pan, layer the phyllo sheets, brushing each layer generously with melted unsalted butter. Bake for 10-15 minutes until golden brown.

Pulse the pistachios in a food processor until coarsely ground. Combine with ground cinnamon and a pinch of salt. Melt a bit of unsalted butter and mix into the nut mixture.

In a bowl, blend the softened cream cheese and sugar until smooth. Add in the vanilla extract, and then eggs one at a time. Fold in Greek yogurt.

Pour the filling over the nut layer in the springform pan. Bake for 45-50 minutes until set. Turn off the oven and leave the cheesecake inside for one hour to cool.

Prepare honey drizzle by combining honey, lemon juice, and orange blossom water. Pour this mixture over the cheesecake and top with chopped pistachios.