1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks.

2. Brush a sheet of phyllo dough with melted butter and lay it in the pan, letting edges hang over. Repeat with remaining sheets, rotating each layer for even coverage.

3. Mix pistachios, sugar, and cinnamon, and sprinkle evenly between every two layers of phyllo.

4. In a large bowl, beat cream cheese and sugar until smooth and creamy.

5. Add eggs one at a time, mixing after each addition. Blend in sour cream, vanilla, and almond extract.

6. Pour cheesecake batter over the prepared phyllo crust.

7. Bake for 55–65 minutes, or until the center is set and the top is lightly golden.

8. While cheesecake bakes, prepare honey syrup: in a saucepan, combine honey, water, lemon juice, and cinnamon. Bring to a simmer for 5 minutes, then cool slightly.

9. Once cheesecake is done, remove from oven and drizzle with half of the warm syrup.

10. Cool to room temperature, then refrigerate for at least 4 hours or overnight.

11. Before serving, drizzle remaining syrup over top and sprinkle with chopped pistachios.