Preheat your oven to 325°F (160°C). Line a 9x9 inch square baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars later.

In a food processor, pulse 1 cup of pistachios until finely ground but not pasty. Add the graham cracker crumbs, 2 tablespoons granulated sugar (if using), and salt. Pulse a few times to combine. Add the melted butter and pulse until the mixture resembles wet sand.

Press the crust mixture evenly into the bottom of the prepared baking pan. Bake for 10 minutes, then remove from the oven and let cool slightly while you prepare the filling.

In a large mixing bowl, using an electric mixer, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.

Add the granulated sugar and beat until just combined and smooth, about 1 minute. Mix in the Greek yogurt, vanilla extract, and lemon zest until well incorporated.

Add the eggs one at a time, mixing on low speed until just combined after each addition. Do not overmix once eggs are added, as this can lead to cracks. Finally, sprinkle in the cornstarch and mix on low until no lumps remain.

Pour the cheesecake filling over the cooled crust in the baking pan. Gently tap the pan on the counter a few times to release any air bubbles.

Bake for 45-50 minutes, or until the edges are set and lightly golden, but the center still has a slight jiggle. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 30-60 minutes.

Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature. Once cool, cover loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set fully.

While the cheesecake is chilling, prepare the honey syrup. In a small saucepan, combine honey, water, and fresh lemon juice. Bring to a gentle simmer over medium heat, stirring until the honey is fully dissolved. Remove from heat and stir in the orange blossom water (if using). Let the syrup cool completely.

Once the cheesecake is thoroughly chilled, use the parchment paper overhang to carefully lift it out of the pan and onto a cutting board.

Drizzle the cooled honey-lemon syrup generously over the entire cheesecake. Sprinkle the remaining 1/4 cup chopped pistachios evenly over the top.

Cut the cheesecake into 16 bars (4x4 grid) using a sharp knife, wiping the knife clean between each cut for neat edges. Garnish with fresh mint leaves, if desired, before serving.