Prepare the Crust

Preheat your oven to 325°F (160°C).

Grease a springform pan and layer phyllo dough, brushing each layer with melted butter.

After 4-5 layers, sprinkle a mixture of chopped nuts and sugar on top.

Continue layering the phyllo dough and repeat the process until all dough and nuts are used.

Bake the crust for 10-12 minutes, or until golden brown and crispy.

Make the Filling

Beat the cream cheese until smooth and creamy in a large mixing bowl.

Add the granulated sugar and vanilla extract, mixing until smooth.

Add the eggs, one at a time, beating after each addition until fully incorporated.

Stir in the Greek yogurt until the filling is smooth and creamy.

Combine

Pour the cheesecake filling over the cooled crust, spreading it evenly.

Bake the cheesecake for 55-65 minutes, or until the center is set but slightly jiggly.

Turn off the oven and leave the cheesecake inside with the door slightly ajar for an additional hour to cool.

After cooling, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight.

Add the Topping

In a small saucepan, warm the honey over low heat.

Stir in the chopped nuts and cinnamon, mixing well.

Spread the topping evenly over the chilled cheesecake just before serving.