Honey Cheesecake Pistachio Baklava

For the Pistachio and Graham Cracker Crust:
1 1/2 cups (150g) graham cracker crumbs
3/4 cup (100g) finely ground pistachios
1/4 cup (30g) roughly chopped pistachios
1/3 cup (66g) granulated sugar
1/2 cup (113g) unsalted butter, melted
For the Cheesecake Filling:
17.6 oz (500g) cream cheese, room temperature
1 cup (200g) granulated sugar
Pinch of salt
2 teaspoons (10ml) vanilla extract
1 tablespoon (15ml) lemon zest
1 tablespoon (15ml) lemon juice
1 tablespoon (8g) corn starch
3 large eggs, room temperature
8.8 oz (250g) strained Greek yogurt (or sour cream)
For the Baklava Topping:
1 package phyllo dough (450g), thawed according to package instructions
1 cup (226g) unsalted butter, melted
1 cup (120g) chopped pistachios
1 cup (340g) honey
1/2 cup (120ml) water
1/2 cup (100g) sugar
1 teaspoon (2g) ground cinnamon
1/2 teaspoon (1g) ground cloves
Instructions: