Preheat your oven to 350°F (175°C). Grease the bottom of a 9-inch springform pan with butter.

Layer 5 sheets of phyllo dough in the bottom of the springform pan, brushing each layer generously with melted butter before adding the next.

In a mixing bowl, combine the ground pistachios, ¼ cup (50 grams) sugar, and cinnamon. Sprinkle half of this mixture over the phyllo layer.

Layer 5 more sheets of phyllo on top of the pistachio mixture, brushing each with butter again. Sprinkle the remaining pistachio mixture on top.

Fold the excess phyllo dough over the top, brushing with any remaining melted butter. Lightly score the top layer into squares using a sharp knife.

Bake the crust in the preheated oven for 20-25 minutes until golden brown. Remove and let it cool.

In a large mixing bowl, beat the cream cheese with an electric mixer until smooth. Add sour cream, remaining sugar, vanilla extract, honey, and nutmeg, mixing until well combined.

Add eggs one at a time, mixing on low speed after each addition until just blended.

Pour the cream cheese mixture over the cooled phyllo crust in the springform pan. Smooth the top with a spatula.

Bake the cheesecake for 45-50 minutes or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.

Once cooled, refrigerate the cheesecake for at least 4 hours (preferably overnight) before serving.

When ready to serve, drizzle additional honey and sprinkle chopped pistachios on top for garnish.