Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until crumbly. Press the mixture firmly into the bottom of a lined 9x9 inch baking dish. Bake for 10 minutes until slightly golden, then remove and let it cool.

In a large mixing bowl, beat the room temperature cream cheese and honey with an electric mixer on medium speed until smooth and creamy for 2-3 minutes. Gradually add in the eggs, mixing well after each addition. Fold in the chopped pistachios.

Pour the creamy filling over the cooled crust, spreading it evenly. Return the baking dish to the oven and bake for approximately 30 minutes. The center should be set but still have a slight jiggle.

Allow to cool at room temperature for about 1 hour, then refrigerate for at least 4 hours or overnight.

Once chilled, cut into squares or rectangles and serve with extra honey, Greek yogurt, or fresh berries.