INGREDIENTS
1½ cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
3 packages (8 ounces each) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup heavy cream
1 teaspoon vanilla extract
1 cup pistachio paste
1/2 cup shelled pistachios, roughly chopped
INSTRUCTIONS
Preheat the oven to 350°F (175°C).
In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press mixture into the bottom of a 9-inch springform pan.
Bake crust for 10 minutes, then set aside to cool.
In a large bowl, beat the cream cheese and 1 cup sugar until smooth. Add eggs one at a time, beating well after each addition.
Mix in heavy cream, vanilla extract, and pistachio paste until fully combined.
Pour the cheesecake batter over the cooled crust.
Bake for 55-60 minutes, or until the center is just set.
Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly open.
Refrigerate for at least 4 hours or overnight.
Before serving, sprinkle chopped pistachios over the top for garnish.