1 cup roasted almonds
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons melted butter
For the Cheesecake Filling:
500g (2 packages) cream cheese, room temperature
1 cup granulated sugar
Pinch of salt
2 teaspoons vanilla extract
1 tablespoon lemon zest
1 tablespoon lemon juice
1 tablespoon corn starch
3 large eggs, room temperature
250g strained Greek yogurt (or sour cream)
For the Topping:
1 cup shelled pistachios (unsalted), coarsely chopped
1 cup honey
1 tablespoon lemon juice
Splash of rosewater (optional)
For Garnish:
Extra honey for drizzling
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