Preheat oven to 350°F. Brush inside of a 10-inch springform pan with olive oil. Place pan on a large sheet pan.

In a small bowl, mix walnuts, pistachios, 2 tablespoon sugar, and cinnamon. Set aside.

Lay two phyllo sheets in the pan, pressing gently on bottom and sides. Brush with olive oil, including overhang. Repeat layering 3 sheets, brushing with oil, then sprinkle nut mixture evenly over phyllo. Top with remaining phyllo sheets, brushing each layer with olive oil.

In a standing mixer bowl, combine ricotta, eggs, 1 ¼ cups sugar, vanilla, and half the orange zest. Mix on low 1–2 minutes, then medium-low for 10 minutes until fluffy. (Use low speed if hand-mixing.)

Pour batter into the phyllo-lined pan.

Bake for 1 to 1 ½ hours until top and phyllo are golden and the cheesecake mostly set but still slightly jiggly in the center.

Cool on wire rack for 1–2 hours, then chill in fridge at least 6 hours.

Trim excess phyllo overhang and use pieces to garnish top with chopped nuts and remaining orange zest. Drizzle generously with Manuka honey.