Preheat oven to 325°F. Pulse cookie crumbs, pistachios, walnuts, and 1/4 teaspoon salt in a food processor until finely ground. Add melted butter; pulse to combine.
Press cookie crumb mixture into bottom and 1 inch up sides of a 9-inch springform pan coated with baking spray. Place pan on a rimmed baking sheet. Bake until fragrant and just set, about 10 minutes. Place baking sheet on a wire rack; let crust cool for 30 minutes.
Beat cream cheese with an electric mixer until smooth, 1 to 2 minutes. Add honey, flour, vanilla, lemon zest and juice, 3/4 cup sugar, 3/4 cup sour cream, and remaining 1/4 teaspoon salt. Beat on medium-low speed, stopping to scrape down sides of bowl as needed, until combined, about 1 minute. With mixer on low speed, add eggs, 1 at a time, beating until just combined after each addition. Pour cream cheese mixture into cooled crust; spread in an even layer.
Place springform pan on baking sheet in oven. Bake cheesecake until edges are puffed and set but center 5 inches of cheesecake is still jiggly, 35 to 40 minutes.
Meanwhile, stir together remaining 2 tablespoons sugar and 1 1/4 cups sour cream in a small bowl.
Remove cheesecake from oven; dollop sour cream mixture over top and gently spread in an even layer. Return cheesecake to oven and bake until sour cream mixture is just set, 5 to 10 minutes. Let cool on wire rack for 1 hour. Refrigerate, uncovered, for at least 8 hours and up to 24 hours.
Remove sides of springform pan; transfer cheesecake to a platter. Top with pistachios, walnuts, and honey.