Preheat your oven to 350°F (175°C).

In a mixing bowl, combine finely chopped pistachios, softened unsalted butter, granulated sugar, all-purpose flour, and a pinch of salt. Blend until it resembles wet sand. Press into a greased 9-inch springform pan. Bake for 10-12 minutes or until lightly golden.

In a large mixing bowl, beat softened cream cheese and granulated sugar until smooth. Gradually add honey, then beat in eggs one at a time until pale and frothy.

Pour the cheesecake filling over the cooled crust, spreading evenly. Sprinkle crushed pistachios and baklava pieces on top and gently press them into the filling.

Bake for 40-45 minutes until the edges are set but the center remains jiggly.

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

Remove from pan, slice into wedges, and serve with whipped cream or a drizzle of honey.