Preheat oven to 350 degrees. Spray two muffin or cupcake tins lightly with cooking spray. Cut phyllo dough into squares that will fit and slightly overflow a cupcake or muffin tin. Line the muffin tins with the 2 pieces of phyllo, pressing against the sides and bottom. Brush with melted butter. Continue to add 4-5 more pieces of phyllo to each muffin tin, patting down and brushing with melted butter in between each layer for each cup. In a small bowl, mix together the chopped pistachios, sugar, cinnamon, nutmeg and allspice. Sprinkle over bottom of phyllo in muffin cups. Bake 5-7 minutes or until edges are lightly browned. Cool in pan. Reduce oven setting to 325 degrees. In a large bowl, beat together the cream cheese and mascarpone cheese on low speed until smooth. Beat in honey, milk and flour. Add eggs; beat on low speed just until blended. Pour into crust in muffin tins. Bake about 20 minutes or until center is almost set. Cool on a wire rack and then refrigerate until ready to serve. For garnish, place corn syrup in a small microwave-safe bowl. Microwave, uncovered, for 10 seconds or until warm. Brush corn syrup lightly over both sides of rosemary. Place on waxed paper; sprinkle with 1 tablespoon of sugar. If needed, reheat remaining corn syrup until warm; gently toss raspberries in syrup. Place remaining sugar in a small bowl; add raspberries and toss to coat. Place on waxed paper and let stand at room temperature until set, about 1 hour, or refrigerate for 30 minutes before serving. Just before serving, top cheesecake with sugared rosemary and raspberries. Makes 12-16 Cups.