Preheat oven to 350 degrees F.
FOR THE CRUST: Spread 1 sheet of phyllo lightly with melted butter & with it line a 10-inch springform pan, allowing the excess to overhang.
Repeat the process with another 4 sheets of phyllo, pressing each one into the pan, starting at the center & allowing the excess to drape over the sides~ If the phyllo you use is smaller, overlap the sheets to create the same effect. Reserve the remaining sheets of phyllo for garnishing the top after baking.
FOR THE FILLING: In a bowl, cream the cheese with the 4 whole eggs, the 1 yolk, vanilla, sesame oil, yogurt, honey, sugar & flour, & combine until smooth, then stir in the nuts & halvah.
Pour into the prepared shell, trim the phyllo overhang to rest just on the rim of the pan, then bake about 45 minutes or until the cake is set.
Meanwhile, cut the remaining phyllo sheets in quarters & brush them with butter.
Remove the cake from the oven & increase the temperature to 400 degrees F, then arrainge the butteres filo sheets on top of the cake in an irregular patchwork, but covering the surface of the cake.
Return the pan to the oven to brown the top phyllo, about 8-10 minutes, then remove & chill the cake until set.
FOR THE TOPPING: When ready to serve, warm the honey & drizzle it over the cake, before topping that with the toasted sesame seeds & chopped pistachio nuts.