Position a rack in the middle of your oven and heat to 350?F. Brush a 10-inch springform cake pan with olive oil, then set on a large sheet pan.

In a small bowl, mix together the walnuts, pistachios, sugar, and cinnamon. Set aside.

Lay two sheets of phyllo in the oiled springform pan and press gently onto the bottom and sides. Brush the phyllo with olive oil.

Lay an additional 3 sheets of phyllo on top, overlapping and rotating the pan. Brush with olive oil, then sprinkle the nut mixture over the phyllo to cover the bottom.

Place the remaining phyllo sheets over the nut mixture, following the same pattern and brushing each sheet with olive oil.

In a standing mixer, add ricotta, eggs, sugar, vanilla extract, and half of the orange zest. Mix on low for 1 to 2 minutes, then increase speed for 10 minutes until light and fluffy.

Pour the cheesecake batter into the prepared pan with the phyllo and bake for 1 to 1 1/2 hours until mostly firmed up and golden brown. Adjust heat if phyllo browns too quickly.

Remove from the oven and cool for 1 to 2 hours. Transfer to the fridge for at least 6 hours or overnight.

Warm honey in a glass bowl set inside a bowl of warm water for 5-10 minutes until pourable. Remove any excess phyllo crust hanging over the sides.

Release the cheesecake from the pan and transfer to a platter. Garnish with chopped nuts and remaining orange zest, then drizzle with warmed honey.