Preheat your oven to 350°F (175°C). Grease the springform pan and line the bottom with parchment paper.

In a mixing bowl, combine the melted butter, chopped pistachios, and sugar. Layer half of the phyllo dough into the bottom of the springform pan, brushing each sheet with the butter mixture. Make sure to keep the remaining dough covered to prevent it from drying out.

Once the phyllo base is layered, spread the finely chopped pistachios on top. Then, layer the remaining phyllo dough, again brushing each sheet with the butter mixture.

Bake the crust in the preheated oven for 20 minutes or until golden brown. Remove from the oven and let it cool slightly.

In a large bowl, use an electric mixer to beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract and Greek yogurt until combined.

Pour the cheesecake filling over the baked phyllo crust, smoothing it out evenly.

Bake the cheesecake for 40 minutes, or until the edges are set but the center still has a slight jiggle.

While the cheesecake bakes, prepare the honey syrup. In a small saucepan, combine honey, water, and lemon juice. Bring to a simmer over medium heat while stirring until the mixture thickens slightly, about 5 minutes. Remove from heat and let it cool.

Once the cheesecake is done, remove it from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours, or overnight for best results.

Before serving, drizzle the honey syrup over the cheesecake and sprinkle with chopped pistachios for garnish.