Preheat your oven to 325°F (165°C) and lightly grease a 9-inch springform pan.

In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of the pan to form the crust.

Bake the crust for 8 minutes, then remove from the oven and set aside to cool slightly.

In a large mixing bowl, beat the softened cream cheese and 1/2 cup honey together until smooth and creamy.

Add the Greek yogurt, vanilla extract, and lemon zest, mixing until well combined.

Add the eggs one at a time, beating on low speed just until incorporated. Be careful not to overmix.

Pour the batter over the prepared crust and smooth the top with a spatula.

Bake for 40 to 45 minutes, or until the center is set but still jiggles slightly when the pan is nudged.

Turn off the oven and crack the door open. Let the cheesecake cool inside for 30 minutes to prevent cracking, then refrigerate for at least 4 hours.

Just before serving, sprinkle the chopped pistachios over the top and drizzle generously with extra honey.