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Tip yoghurt into a muslin-lined sieve over a bowl, cover and refrigerate for 24 hours to drain.
For pistachio crust pre-heat oven to 170C. Process pistachios, pollen and a pinch of sea salt in a food processor until finely chopped. Add butter and process to combine. Press into the base and up the sides of a 4cm-deep, 21cm-diameter ring tin and bake until starting to darken on the edges (6-8 minutes).
Tip drained yoghurt into a bowl, whisk in honey, vanilla seeds, rind and juice until smooth, then whisk in eggs one at a time until combined. Spoon into pistachio crust, smooth top and bake at 170C until light golden and set (20-25 minutes). Cool to room temperature, then refrigerate until chilled (2-3 hours). This cheesecake can be made a day ahead. Serve scattered with cherries and pistachios, and drizzled with honey to taste.