Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan.
Beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, mixing well after each addition. Pour over crust.
Bake for 50-60 minutes or until the center is set. Cool on a wire rack.
Combine walnuts, pistachios, and cinnamon. Set aside.
In a saucepan, combine honey, water, and lemon juice. Bring to a boil, then reduce heat and simmer for 5 minutes. Cool slightly.
Layer phyllo sheets over the cooled cheesecake, brushing each with melted butter and sprinkling with nut mixture. Repeat until all phyllo and nuts are used.
Drizzle honey syrup over the top. Chill for at least 4 hours before serving.