Preheat the oven to 350°F (175°C).

Line an 8 to 10-inch springform pan with trimmed parchment paper.

Brush each of the ten phyllo sheets with melted butter and stack them in the springform pan. Trim any excess phyllo.

Bake for about 12 minutes until golden and crisp.

In a food processor, pulse walnuts, almonds, ground cinnamon, and salt until crumbly. Mix in melted butter and spread over the baked phyllo.

In a mixing bowl, combine cream cheese, granulated sugar, salt, vanilla, lemon zest, lemon juice, and cornstarch until smooth.

Add eggs one at a time, mixing well after each addition, then fold in Greek yogurt or sour cream.

Pour the mixture over the nut layer and spread evenly.

Bake for 45 minutes or until set. Turn off the oven and leave the cheesecake inside for an additional 50 minutes.

Drizzle with honey, lemon juice, and rosewater, then sprinkle with chopped pistachios.