Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a bowl, mix together the chopped walnuts, ground cinnamon, and half of the honey. Set aside.

3. In another bowl, beat the cream cheese and sugar until smooth. Add in the eggs one at a time, mixing well after each addition.

4. Stir in the Greek yogurt and vanilla extract until fully incorporated.

5. Brush a 9-inch springform pan with melted butter. Layer 4 sheets of phyllo dough in the pan, brushing melted butter between each layer.

6. Spread half of the cream cheese mixture over the phyllo layers, then sprinkle half of the walnut mixture on top.

7. Add another 4 sheets of phyllo dough, again brushing with melted butter between each layer.

8. Pour the remaining cream cheese mixture over the phyllo layers, followed by the remaining walnut mixture.

9. Finish with the last 4 sheets of phyllo dough, brushing melted butter on top.

10. Bake in the preheated oven for about 45-50 minutes or until the top is golden brown.

11. While the cheesecake is baking, heat the remaining honey in a small saucepan until warm.

12. Once the cheesecake is done, pour the warm honey over the top and let it cool before serving.

Nutritional Information:

Each slice contains approximately 350 calories, with 6g of protein, 25g of fat, and 30g of carbohydrates.

Time: Preparation time: 30 minutes | Cooking time: 50 minutes