Preheat the oven to 300F. Wrap the outside of a 9-inch springform pan with two sheets of wide foil.

In a large mixing bowl, beat the softened cream cheese on medium speed for 8 to 10 minutes until creamy and clump-free. Scrape down the sides of the bowl often.

Add the sugar, honey, vanilla extract, and sour cream. Mix for a few minutes, stopping to scrape down the bowl.

Add the eggs to the mixture with the mixer running on medium speed. Mix until the eggs are well beaten.

Finely dice the pistachios using a food processor or a sharp knife. Add 1 cup of pistachios into the cheesecake batter and set aside 1/3 cup for topping. Stir until incorporated.

Thaw the fillo dough. Once thawed, gently unfold the sheets.

Using a pastry brush, apply a light layer of melted butter between every 2 to 3 sheets of fillo. Stack them neatly.

Trim the buttered fillo sheets into a 12-inch square, round out the corners. Butter the inside of the springform pan, then transfer the stacked dough into the pan.

Press the fillo dough gently into the bottom and up the sides of the pan.

Pour the cheesecake batter into the crust while holding up the sides of the fillo dough. Sprinkle the remaining diced pistachios on top.

Place the springform pan on a large baking sheet and fill the sheet with water.

Bake the cheesecake at 300F for 2 hours. Turn the oven off and prop the oven door open with a wooden spoon. Allow the cheesecake to cool for a few hours.

Remove the foil and transfer the cheesecake to the refrigerator to chill overnight or for at least 8 hours.

One hour prior to serving, remove the cheesecake from the refrigerator to soften at room temperature. Remove the springform band and slide a flat spatula underneath to loosen it from the pan. Transfer it to a cake stand.

Drizzle the top of the cheesecake with several tablespoons of honey and serve.