Instructions:
Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan.
Mix graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of the pan to form the crust.
In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Pour the cream cheese mixture over the crust and smooth the top.
In a small bowl, mix the chopped pistachios and ground cinnamon.
Layer the phyllo sheets on top of the cheesecake, brushing each sheet with melted butter and sprinkling with the pistachio mixture.
Bake for 60-70 minutes, or until the cheesecake is set and the phyllo is golden brown.
Remove from the oven and drizzle with honey. Let cool completely, then refrigerate for at least 4 hours before serving.
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