1. Prepare the Crust:

• Preheat your oven to 325°F (165°C).

• In a medium bowl, combine the graham cracker crumbs, crushed pistachios, sugar, and melted butter. Stir the mixture until all ingredients are well combined, and the crumbs are coated in the butter.

• Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Use the back of a spoon to make sure it’s packed tightly.

• Bake the crust in the preheated oven for 8-10 minutes until it turns golden and slightly crisp. Remove from the oven and let it cool while you prepare the cheesecake filling.

2. Make the Cheesecake Filling:

• In a small saucepan over low heat, melt the white chocolate chips with the heavy cream, stirring constantly until smooth. Once melted, set the mixture aside to cool slightly.

• In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. This may take a few minutes of beating, but it will help prevent lumps in the filling.

• Add the cooled white chocolate mixture and vanilla extract to the cream cheese mixture, beating until fully combined and smooth.

• Add the eggs one at a time, mixing thoroughly after each addition. This ensures the eggs are fully incorporated without overbeating the mixture.

• Stir in the finely ground pistachios and a pinch of salt, ensuring an even distribution throughout the filling.

• Pour the cheesecake mixture into the cooled crust, smoothing the top with a spatula.

3. Bake the Cheesecake:

• Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set, and the center is slightly jiggly but not runny. The center should firm up as it cools.

• Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for about 1 hour to cool gradually. This helps prevent cracking.

• Once it has cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight for the best results.

4. Prepare the Topping:

• In a small saucepan, melt the white chocolate chips over low heat, stirring constantly. Once melted, drizzle the white chocolate over the chilled cheesecake.

• Sprinkle the chopped pistachios on top to add some crunch and extra flavor.

• For an even more indulgent touch, drizzle a little extra melted white chocolate over the top for a glossy, elegant finish.

5. Serve and Enjoy:

• Carefully remove the cheesecake from the springform pan and place it on a serving platter.

• Slice and serve chilled. Enjoy the heavenly combination of pistachios and white chocolate in every bite!