Preheat your oven to 350°F (175°C). In a mixing bowl, combine crushed graham crackers, granulated sugar, and melted unsalted butter. Press this mixture into a 9-inch springform pan; bake for 8-10 minutes.

In a large bowl, beat softened cream cheese with sugar until smooth. Add sour cream, eggs, and vanilla; mix until silky. Fold in chopped pistachios.

Pour filling over cooled crust, smooth the top, then bake in a water bath at 325°F (160°C) for 50-60 minutes. Let cool to room temperature.

For the topping, mix honey, chopped pistachios, and cinnamon. Drizzle over cooled cheesecake.

Run a knife around the edges and remove the springform pan. Garnish with whipped cream and extra honey before serving.