Preheat the oven to 350°F (175°C).

In a mixing bowl, combine crushed pistachios, all-purpose flour, and melted butter until crumbly. Pour into a greased 9-inch springform pan and bake for 10-12 minutes until golden brown.

Allow the crust to cool on a wire rack for about 15 minutes.

In a large mixing bowl, beat the cream cheese until smooth. Gradually add honey, sugar, and vanilla, mixing well. Add eggs one at a time, mixing until just combined.

Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.

Layer pieces of baklava over the cheesecake filling, pressing lightly into the batter.

Bake for 40-45 minutes until set around the edges but still slightly jiggly in the center.

After baking, cool at room temperature for 1 hour, then refrigerate for at least 4 hours or preferably overnight before serving.