In a medium bowl, combine graham cracker crumbs with melted unsalted butter until well mixed. Line an 8x8-inch baking dish with parchment paper and press the crumb mixture firmly into the bottom to form an even crust.

Preheat your oven to 350°F (175°C) and bake the crust for approximately 10 minutes, until set and lightly golden. Let it cool slightly.

In a large mixing bowl, beat the room temperature cream cheese until smooth, then gradually add Greek yogurt, sugar, honey, vanilla extract, and eggs, mixing until fully combined.

Gently fold in the coarsely chopped roasted pistachios into your creamy filling mixture.

Pour the creamy filling over the cooled crust and spread it evenly. Bake for 30 to 35 minutes until the edges are set and the center is slightly jiggly.

Let the cheesecake cool at room temperature for about 1 hour, then refrigerate for at least 4 hours, or overnight.