Preheat your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs with melted butter until well combined. Press this mixture into the bottom of an 8x8 inch baking dish. Bake for 10 minutes until golden brown. Allow to cool slightly.

In a large mixing bowl, beat the cream cheese and Greek yogurt together using an electric mixer until smooth and creamy. Gradually add in the honey. Incorporate the eggs one at a time.

Fold in the chopped pistachios until evenly distributed. Pour the filling over the pre-baked crust.

Bake for about 30 minutes, ensuring the edges are set while the center remains slightly jiggly.

Remove from the oven and let cool at room temperature for 1 hour. Refrigerate for at least 4 hours or overnight before cutting into squares.