1. Preheat the oven to 325°F and lightly grease a 7-inch or 8-inch springform pan. Line the bottom with parchment paper.

2. Lay one sheet of phyllo dough into the pan and brush lightly with melted butter. Repeat with the remaining sheets, rotating slightly as you go so the pan is fully lined and the edges hang over the sides.

3. In a small bowl, mix 3/4 cup of the chopped pistachios with the brown sugar, ground cinnamon, and 1 tablespoon of melted butter. Sprinkle this mixture evenly over the bottom of the phyllo shell.

4. In a large mixing bowl, beat the cream cheese until smooth. Add the granulated sugar and mix until creamy.

5. Blend in the Greek yogurt or sour cream, vanilla extract, lemon juice, and salt.

6. Add the eggs one at a time, mixing on low speed just until incorporated.

7. Pour the cheesecake filling into the prepared pan and smooth the top.

8. Fold some of the overhanging phyllo gently toward the center for a rustic baklava-style border. Brush the exposed phyllo edges with more melted butter.

9. Bake for 50 to 60 minutes, or until the edges are set and the center still has a slight wobble.

10. Turn off the oven, crack the door, and let the cheesecake rest inside for 20 minutes.

11. Remove from the oven and cool completely at room temperature.

12. Chill for at least 6 hours, preferably overnight.

13. Before serving, drizzle the top with 1/3 cup honey and sprinkle with the remaining 1/2 cup chopped pistachios. Add an extra drizzle of honey if desired.