Preheat your oven to 350°F (175°C).

In a mixing bowl, combine pistachio flour, sugar, and a pinch of salt. Add softened butter and mix until the mixture resembles coarse crumbs. Press into the bottom of a greased 9-inch springform pan and bake for 10-12 minutes until golden brown. Let cool completely.

In a large mixing bowl, beat the cream cheese until smooth. Gradually mix in honey and sour cream, then add eggs one at a time, followed by vanilla extract.

Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.

Scatter baklava pieces over the cheesecake filling, pressing them slightly into the batter.

Bake the cheesecake for 40-45 minutes until the edges are set and the center is slightly jiggly.

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