1-First, preheat your oven to 325°F (163°C). Prepare the crust by processing graham crackers and pistachios into fine crumbs, then mix with sugar and melted butter. Press this mixture into an 8 or 9-inch springform pan and bake for 10 minutes. Let it cool while you move on.

2-Next, make the pistachio paste by blanching shelled pistachios in boiling water for one minute, peeling the skins, and processing them with water until smooth. Use one cup for the batter and save the rest for the ganache. This step adds the signature nutty taste to your pistachio cream cheesecake.

3-For the batter, beat softened cream cheese until fluffy, then add pistachio paste, sugar, and sour cream. Mix in almond and vanilla extracts, followed by eggs one at a time to avoid overmixing. Pour the batter over the cooled crust and smooth it out.

4-Wrap the pan’s bottom with heavy-duty foil to prevent leaks, place it in a larger roasting pan with hot water for a water bath, and bake at 325°F for 60 to 70 minutes. The center should jiggle slightly while the edges set. Turn off the oven and leave the cheesecake inside for one hour to cool gradually.

5-Once done, chill the cheesecake in the refrigerator for at least six hours or overnight. For the ganache, heat heavy cream with pistachio paste until hot, strain it over chopped white chocolate, and whisk until melted. Spread this on the cooled cheesecake and garnish with ground or chopped pistachios.