Preheated 350F oven
For this recipe, you will need a 8 to10inch springform pan. Place a layer of trimmed parchment paper on your springform base before you lock-in the collar.
Brush your first sheet of phyllo with melted butter and place in your springform. Repeat with remaining 9 sheets then trim the overhanging phyllo and place in the center/base of your pan. Place in your pre-heated oven and bake for 12 minutes or until just golden.
Into your food processor, add your nuts, cinnamon, salt and pulse until crumbly. Add melted butter and process until just combined. Transfer nut mixture to your springform pan and evenly cover your phyllo base.
Using a hand mixer or stand mixer, add your cream cheese, sugar, salt, vanilla, lemon zest and juice and corn starch. Mix for about 4-5 minutes or until smooth (no lumps). Scrape the sides with a spatula.
Add the eggs one at a time followed but the yogurt. Transfer mixture to your springform and smooth to even out.
Tap the springform a couple of times on your counter.
Place in your preheated oven on the middle rack for 45 minutes or until top is just golden. Now turn off the heat and keep the cheesecake in the oven for another 50 minutes.
Remove from the oven and allow to cool completely. Add lemon juice and rosewater to the honey and stir to combine well. Pour over surface of cheesecake and top with chopped pistachios.
Serve room temp or place in the fridge for serving up to 4 days.
Unmold from springform pan, carefully transfer to a platter. Cut a piece of cheesecake, drizzle the top with more honey and serve.
Notes
No Bain Marie/waterbath as it will interfere with the baking of your phyllo (we want it crisp)
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