Preheat oven to 350°F (175°C). Combine graham cracker crumbs with melted butter, press into the bottom of a lined baking pan, bake for about 10 minutes, let cool.

In a large bowl, beat cream cheese until smooth. Gradually add Greek yogurt, honey, and powdered sugar, blend until no lumps remain.

Add eggs one at a time, mix well after each addition, stir in vanilla extract.

Fold in chopped roasted pistachios, pour over cooled crust.

Bake at 325°F (160°C) for around 30 minutes until edges are set and center is slightly jiggly.

Cool at room temperature for an hour, refrigerate for a minimum of 4 hours.

Lift cheesecake using parchment paper, slice into bars, drizzle with honey, sprinkle with pistachios before serving.