Preheat your oven to 350°F (175°C). In a mixing bowl, combine the pistachio shortbread ingredients until crumbly. Press into the bottom of a springform pan and bake for 10-12 minutes or until golden.

In a large bowl, blend cream cheese, granulated sugar, honey, and sour cream using an electric mixer on medium speed until smooth. Add eggs one at a time, mixing just until incorporated.

Pour the cheesecake filling over the pre-baked crust. Spread evenly with a spatula.

Bake for approximately 60 minutes, until the edges are set but the center is slightly jiggly.

Turn off the oven and crack the door open. Allow the cheesecake to cool inside the oven for 1 hour.

Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.

Before serving, garnish with chopped pistachios and a drizzle of honey.