Using a food processor, chop the pistachios until it resembles a coarse corn meal.
Next beat the butter with the sugar at medium speed until pale. About 1-2 minutes. Then add the ground pistachios, almond extract and salt and mix. Lastly, add the flour and beat at low speed until it resembles a coarse crumbly dough.
Press the dough into a 9-inch cheesecake pan. Using the plastic wrap, press the dough on the bottom and up the sides (if desired). Refrigerate at least 30 minutes to chill
Preheat the oven to 300°. Bake the crust for about 40 minutes or until lightly golden. Transfer to a rack and cool completely.
Meanwhile, in another bowl beat the goat cheese, yogurt, lime juice and lime zest until combined. Add the confectioners’ sugar and beat until smooth. Scrape the filling into the crust and refrigerate for at least 2 hours.
Once the cake has chilled, remove from the refrigerator and drizzle honey over the cheesecake and serve!