Toast 1 1/2 cups pistachios in a dry skillet over medium heat for 3-5 minutes until fragrant, shaking frequently. Let cool completely, then pulse in a food processor until finely ground.

Combine graham cracker crumbs, ground pistachios, melted butter, and granulated sugar in a bowl. Mix until the texture resembles wet sand. Press firmly into the bottom and 1 inch up the sides of a 9-inch springform pan. Freeze for 15 minutes.

Beat the softened cream cheese and powdered sugar in a large bowl with an electric mixer on medium speed until completely smooth and fluffy, about 2-3 minutes. Scrape down the sides of the bowl.

Add rosewater and vanilla extract to the cream cheese mixture and beat until incorporated. Taste and add an additional 1/4 teaspoon rosewater if desired.

In a separate chilled bowl, whip the cold heavy cream to stiff peaks, about 3-4 minutes. Be careful not to overbeat or it will become grainy.

Gently fold one-third of the whipped cream into the cream cheese mixture to lighten it, then fold in the remaining whipped cream until no streaks remain. The mixture should be smooth and cloud-like.

Roughly chop the remaining 1/2 cup toasted pistachios and fold them into the filling along with the honey.

Pour the filling over the chilled crust and smooth the top with an offset spatula. Tap the pan firmly on the counter 5-6 times to release air bubbles.

Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight, until completely set and firm to the touch.

Before serving, garnish with dried rose petals and extra chopped pistachios. Run a thin knife around the edge, then release the springform sides and slice with a hot, clean knife.