Preheat your oven to 350°F (175°C). Gather your ingredients and equipment.

Combine crushed pistachios, flour, and melted butter to create the crust. Press firmly into the springform pan and bake for 10-12 minutes.

Beat cream cheese and sugar until smooth, then add honey and eggs. Mix until just combined.

Pour the cheesecake filling over the cooled crust and sprinkle baklava pieces on top.

Bake for 40-45 minutes until edges are set but center is slightly jiggly.

Allow to cool at room temperature, then refrigerate for at least 4 hours or overnight.

Run a knife around the edges, remove the sides, and garnish with crushed pistachios or a drizzle of honey before serving.