Gather the ingredients.
Preheat the oven to 350 F.
Make the cheesecake filling by combining the cream cheese with the sugar, egg, lemon juice, sour cream (or Greek yogurt), flour and salt until fully mixed.
Spread a layer of phyllo dough over each pan and brush with the melted butter. Add 8 more sheets to each pan, with melted butter brushed over each sheet. Allow the dough sheets to overhang the pan.
Pour the cheesecake filling equally into each pan and sprinkle on the chopped pistachios. Fold the edges of the phyllo dough over the cheesecake. Don't worry about making it perfect. It will crumple up naturally. Brush on a little more melted butter and place on a baking sheet. Bake in the oven for 20 minutes, then cover the browned phyllo crust loosely with aluminum foil and continue baking for an additional 20 minutes.
Make the syrup by adding the sugar, water, honey and lemon juice to a pot and simmering gently until the sugar dissolves. When the cheesecakes are done, remove from the oven and let cool just until you can remove them from the spring-form. Pour the honey syrup over each one and let sit for a few minutes to let it soak in.
Serve and enjoy!