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In a food processor, combine the pistachios, ghee, and sugar until roughly chopped and mixed. If you don’t have a food processor, finely chop the pistachios and mix everything together in a bowl. Set aside ¼ cup of the mixture for the top.
Brush a 9-inch springform pan with some melted ghee.
Brush 4 sheets of phyllo dough with ghee and place them into the pan, letting them cover the bottom and slightly come up the sides.
Spread the pistachio mixture over the phyllo layer, keeping ¼ cup of the nuts reserved for later.
Preheat oven to 350°F.
In a stand mixer or with a hand mixer, beat the cream cheese until smooth and fluffy.
Add the sugar and mix well.
Then add the eggs one at a time, mixing after each addition.
Stir in the vanilla and mix for another minute until smooth.
Pour the cheesecake filling over the phyllo and pistachio layer.
Sprinkle the reserved pistachios over the top.
Brush 3 sheets of phyllo dough with ghee and place them on top of the cheesecake.
Bake for 55–60 minutes.
When done, turn the oven off and let the cheesecake cool inside the oven with the door slightly open.
Once cooled, transfer to the refrigerator for at least 6 hours or overnight.
Remove from the springform pan, drizzle simple syrup or honey syrup over the top, slice, and enjoy.