Preheat your oven to 350°F (175°C). Grease the bottom of the springform pan with cooking spray or butter.

In a mixing bowl, combine the melted butter with the crushed pistachios. Layer 6 sheets of phyllo dough in the bottom of the pan, brushing butter mixture between each layer. Sprinkle half of the pistachio mixture evenly on top of the phyllo layers.

Add 6 more sheets of phyllo dough on top of the pistachios, again brushing butter mixture between layers. Add the remaining pistachio mixture on top.

Fold the phyllo edges over the top and brush the final layer with any remaining butter. Bake the crust in the preheated oven for 15 minutes, until golden brown.

Meanwhile, prepare the cheesecake filling. In a mixing bowl, beat the softened cream cheese with granulated sugar until smooth. Add the vanilla extract, honey, and sour cream, mixing until fully combined.

Add the eggs one at a time, mixing just until blended after each addition. Be careful not to overmix.

Pour the cheesecake mixture over the prepared crust and bake for an additional 30 minutes, or until the cheesecake is set and slightly jiggles in the center.

While the cheesecake is baking, prepare the honey syrup. In a small saucepan, combine the honey, water, lemon juice, and cinnamon. Bring to a boil, then reduce the heat to low and simmer for 5-7 minutes until slightly thickened. Remove from heat and let cool.

Once the cheesecake is done, remove it from the oven and let it cool for 10 minutes. Drizzle the honey syrup generously over the top.

Allow the cheesecake to cool completely at room temperature before refrigerating it for at least 4 hours or overnight. Slice and serve chilled, garnished with additional crushed pistachios if desired.