Preheat your oven to 325°F.

In a food processor, pulse the pecans until finely ground. Mix the ground pecans with melted butter and honey until combined.

Press the mixture firmly into the bottom of the prepared springform pan. Bake for 8-10 minutes, then let cool.

In a large bowl, beat the cream cheese until smooth. Add Greek yogurt, honey, cornstarch, and vanilla extract. Mix until well blended.

Add eggs one at a time, beating on low speed after each addition, just until incorporated.

Place a foil-wrapped springform pan into a large roasting pan. Pour the cheesecake filling into the springform pan and smooth the top.

Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.

Bake the cheesecake for 50-60 minutes, or until the edges are set and the center has a slight jiggle when gently shaken.

Turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for 1 hour to prevent sudden temperature changes that can cause cracking.

Remove from the water bath, discard the foil, and let the cheesecake cool completely at room temperature.

Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight for best results.