1. Preheat the oven to 350°F (175°C). In a bowl, combine the graham cracker crumbs, granulated sugar and cinnamon. Add the melted butter and mix until the crumbs are evenly moistened.

2. Press the crumb mixture firmly into the bottom of a 9-inch (23 cm) springform pan. Bake for 8–10 minutes, then remove from the oven and allow the crust to cool slightly.

3. Beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing gently after each addition. Stir in the sour cream, vanilla extract, finely ground pistachios, cinnamon and salt until just combined.

4. Pour the pistachio cheesecake mixture over the slightly cooled crust. Use a spatula to smooth the surface evenly.

5. Reduce the oven temperature to 325°F (165°C). Bake for 50–60 minutes, until the edges are set while the centre still has a slight wobble.

6. Turn off the oven, crack the door open and leave the cheesecake inside for 30 minutes. Remove the cheesecake from the oven and allow it to cool completely at room temperature. Refrigerate for at least 4 hours, preferably overnight.

7. Combine the chopped pistachios, walnuts, cinnamon and melted butter. Spread the mixture over a baking sheet and toast at 350°F (175°C) for about 6–8 minutes, until fragrant. Set aside and allow the nut mixture to cool.

8. Add the honey and fresh lemon juice to a small saucepan. Warm gently over low heat for 2–3 minutes, stirring until combined. Stir in the orange zest if using, then remove from the heat.

9. Once the cheesecake is completely chilled, carefully remove it from the springform pan. Generously sprinkle the toasted pistachio and walnut mixture over the top. Drizzle the warm honey syrup over the nuts and cheesecake.

10. Allow the honey topping to settle for a few minutes before slicing. Use a sharp knife to cut the cheesecake into neat slices. Serve chilled or allow it to soften slightly at room temperature before serving.