In a food processor, combine the oats, flour, pistachios, salt and pulse to create a coarse flour. Add the honey, coconut oil, and pulse a few times to combine. Add the water, 1 tablespoon at a time, and pulse until the mixture just begins to hold together.
Add the eggs, one at a time, beating after each addition, on low speed, until JUST blended. Do not over mix!
TIP: To help prevent the cheesecake from cracking as it cools, avoid over-mixing the batter as best you can. I like to lightly break each egg with a fork before adding it to the batter, so that it quickly incorporates. If using a stand mixer, be sure to scrape the bottom and sides of the bowl, after each addition.
Cover and store leftover cheesecake in the refrigerator for up to 4 days.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.