Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

For the crust, layer one sheet of filo dough in the pan and brush with melted butter. Repeat this step, layering and buttering each sheet until all filo dough sheets are used.

Sprinkle crushed pistachios over the final layer of filo dough and drizzle with honey. Bake the crust for 10-12 minutes, until golden and crisp. Remove from the oven and set aside to cool.

For the cheesecake filling, beat the softened cream cheese in a large bowl until smooth. Add sour cream, granulated sugar, and honey, mixing well.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and crushed pistachios.

Pour the cheesecake batter into the cooled filo crust.

Bake the cheesecake for 50-60 minutes, or until the center is set and the edges are slightly golden. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.

While the cheesecake cools, prepare the honey syrup by simmering honey, water, and lemon juice in a small saucepan for 5-7 minutes. Remove from heat and let cool.

Once the cheesecake has cooled, drizzle the honey syrup over the top and sprinkle with additional crushed pistachios for garnish.

Refrigerate the cheesecake for at least 4 hours or overnight before serving.