Into a small to medium mixing bowl, add the graham crackers crumbs, granulated sugar, and chopped pistachios. Mix with a spoon until well combined.

Add the melted butter and mix until the crumbs are coated with butter.

Transfer the crumbs into a prepared 9-inch cake pan, pressing evenly and firmly into the pan.

Bake the crust in a preheated oven at 180°C (350°F) for 5-8 minutes. Keep an eye on the crust and make sure it doesn’t burn. Take the crust out of the oven and let it cool to room temperature.

Lower the temperature to 140°C (280°F). In a big mixing bowl, add the room-temperature cream cheese, granulated sugar, sour cream, heavy cream, kosher salt, vanilla extract, and mix with an electric hand mixer until the cream cheese is creamy.

Add the pistachio paste and mix until creamy and combined.

Sift the cornstarch into the mixture and mix until combined and there are no lumps of cornstarch showing.

Whisk the eggs with a fork, add them to the cream cheese batter, and mix until the mixture is creamy and smooth.

Pour the cheesecake batter over the crust, and carefully release air bubbles by gently tapping the pan onto a flat surface.

Bake the cheesecake in a preheated oven at 140°C (280°F) for about an hour or until the edges of the cheesecake are set, but the middle is a bit jiggly.

Open the oven door halfway, and let the cheesecake cool to room temperature for 1-2 hours.

After the cheesecake is cooled, wrap the cheesecake with plastic wrap tightly, and place the cheesecake in the fridge to cool completely for at least 5 hours.

Into a medium mixing bowl, add the white chocolate (chopped), pistachio paste, and heavy cream.

Place the bowl in the microwave and microwave for 30-second pulses or in a bain Marie.

Mix between every microwave pulse until you get a creamy mixture. Add the chopped pistachios and mix well.

Run a thin knife around the edges of the cake to loosen it from the pan. Carefully release the springform.

Top the cheesecake with the pistachio topping and spread it evenly using a spoon or an offset spatula. Serve and enjoy!