Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.

Unroll the thawed phyllo dough and cover it with a damp cloth. Lay one sheet in the springform pan and brush it with melted butter. Repeat until you have 8-10 layers.

In a small bowl, combine the granulated sugar and ground cinnamon. Sprinkle it over the phyllo layers.

Continue adding phyllo sheets, brushing each with butter until you've used about half of the dough. Add more sugar-cinnamon mixture and repeat layering.

In a large mixing bowl, beat the softened cream cheese until smooth.

Gradually mix in the granulated sugar and honey until fully combined.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until smooth.

Pour the cream cheese mixture over the prepared phyllo crust, spreading it evenly.

Bake in the preheated oven for 50–60 minutes until the center is set and the edges are golden brown.

Let the cheesecake cool at room temperature for about 1 hour, then refrigerate for at least 4 hours, or overnight.

Before serving, sprinkle with chopped pistachios and drizzle with additional honey.

Remove the sides of the springform pan, slice, and enjoy chilled.