Preheat your oven to 350°F (175°C). Line the base of an 8 to 10-inch springform pan with parchment paper.

Brush each phyllo sheet generously with melted butter and layer them into the springform pan, overlapping to fully cover the base. Trim any overhanging phyllo. Bake for 12 minutes until golden and crispy. Remove from the oven and let cool slightly.

In a food processor, pulse together the walnuts, almonds, cinnamon, and salt until crumbly. Add 2 tablespoons of melted butter and pulse again to combine. Spread this nut mixture evenly over the baked phyllo base.

In a large bowl, beat the cream cheese, sugar, salt, vanilla extract, lemon zest, lemon juice, and cornstarch until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Finally, fold in the Greek yogurt (or sour cream) until fully combined.

Pour the cheesecake filling over the nut mixture in the springform pan and smooth the top. Place the cheesecake on the middle rack of the oven and bake for 45 minutes, or until the top is just starting to turn golden. Turn off the oven and leave the cheesecake inside for an additional 50 minutes to set.

Remove the cheesecake from the oven and let it cool completely. In a small bowl, mix the honey, lemon juice, and rosewater (if using), and drizzle over the cooled cheesecake. Sprinkle the chopped pistachios evenly on top.

Drizzle extra honey over the top before serving for a final touch of sweetness. Slice and enjoy!