Instructions

1. Preheat oven to 350°F. Process pistachios, walnuts, dates, 1 Tbsp sugar, and cinnamon in a food processor until crumbly.
2. Layer ½ pkg of phyllo sheets in a lightly greased a 9-inch springform pan, brushing with 6 Tbsp butter between layers and pressing gently into bottom and around sides.
3. Spread two thirds of nut mixture in pan. Layer with remaining ½ pkg phyllo, brushing with 6 Tbsp butter between layers.
4. Bake 10 to 15 minutes or until crisp and evenly golden brown (see Note). Cool.
5. Beat cream at medium-high speed with an electric mixer or stand mixer until stiff peaks form; set aside.
6. Combine ½ cup sugar and orange zest in a bowl; rub zest into sugar using hands until sugar turns orange.
7. Beat cream cheese and orange sugar on medium speed with electric mixture or stand mixer until smooth, scraping down sides as need. Add yogurt, powdered sugar, orange juice, and vanilla; beat 2 to 3 minutes longer on medium-high speed until smooth.
8. Gently fold whipped cream into cream cheese mixture until just blended using a wooden spoon or spatula; spoon into baked phyllo crust. Cover with plastic wrap or foil and refrigerate 8 hours or overnight or until set.
9. Top cheesecake with remaining third of nut mixture and berries; drizzle with honey.