A rich, creamy pistachio cheesecake with a buttery graham cracker crust and a pistachio topping that adds texture and flavor.

1¾ cups graham cracker crumbs (about 150 g)

6 tablespoons butter, melted

2 cups shelled pistachios (reserve ½ cup for topping)

3 tablespoons sugar

3 (8 oz) packages cream cheese, softened

1 cup sugar

3 large eggs

1 teaspoon vanilla extract

½ cup sour cream

¼ cup heavy cream

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Preheat oven to 325°F (163°C). Lightly grease a 9-inch springform pan.
In a bowl, combine the graham cracker crumbs, melted butter, and 3 tablespoons of sugar. Press the mixture firmly into the bottom of the pan to form the crust. Bake for 8-10 minutes until lightly golden. Remove from the oven and cool.
Meanwhile, pulse 1½ cups of pistachios in a food processor until finely ground.
In a large bowl, beat the softened cream cheese until smooth. Add 1 cup of sugar and mix until creamy.
Add the eggs one at a time, mixing just until blended. Stir in the vanilla extract.
Blend in the sour cream and heavy cream until smooth. Gently fold in the ground pistachios.
Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
Bake for 50-60 minutes, until the center is almost set (it should jiggle slightly). Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Remove from the oven and chill in the refrigerator for at least 4 hours or overnight.
Before serving, roughly chop the reserved ½ cup pistachios and sprinkle them over the top. Release the springform and slice to serve.

This cheesecake can be made ahead of time and chilled overnight for the best flavor.

Store leftovers in the refrigerator for up to 5 days in an airtight container.

Freezing is possible; wrap tightly in plastic wrap and foil before freezing.

For a twist, try adding a swirl of melted chocolate to the cheesecake batter before baking.

For variation, substitute the pistachios with almonds or hazelnuts.

Top with fresh fruit like raspberries or blueberries for added color and freshness.