Step 1: Prepare the Phyllo Base

1. Preheat oven to 350°F (175°C). Line the bottom of a springform pan (8 to 10 inches) with parchment paper.

2. One sheet at a time, brush phyllo pastry with melted butter and layer into the pan, rotating slightly to cover all edges. Repeat with all 10 sheets.

3. Trim any overhanging dough and bake for 12 minutes, or until golden and crisp.

Step 2: Create the Nut Layer

1. In a food processor, pulse the walnuts, almonds, cinnamon, and salt until finely chopped but not paste-like.

2. Mix in melted butter until well combined.

3. Spread this mixture evenly over the baked phyllo crust.

Step 3: Make the Cheesecake Batter

1. In a large mixing bowl, beat cream cheese, sugar, salt, vanilla, lemon zest, lemon juice, and cornstarch until smooth and creamy.

2. Add eggs one at a time, mixing just until incorporated.

3. Fold in Greek yogurt until fully blended.

4. Pour the batter over the nut layer and smooth the top.

Step 4: Bake the Cheesecake

1. Bake on the center rack for 45 minutes, or until the edges are lightly golden and the center is just set.

2. Turn off the oven and leave the cheesecake inside for 50 minutes (with the door cracked) to prevent cracking.

3. Remove and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Step 5: Add Honey Pistachio Topping

1. In a small saucepan, gently warm the honey with lemon juice and a splash of rosewater (if using).

2. Spoon the honey glaze over the cooled cheesecake.

3. Sprinkle with chopped pistachios and drizzle with more honey if desired