Decadent Pistachio Cream Cheesecake: A Luxuriously Smooth and Nutty Dessert

Preheat the oven to 325°F (163°C).
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture is well combined and the crumbs are evenly coated with butter.
Press the mixture into the bottom of a 9-inch springform pan, creating an even layer.
Bake for 10 minutes, then remove from the oven and allow it to cool while you prepare the filling.
Prepare the Pistachio Cream Filling:

In a food processor, blend the pistachios until finely ground. Add the heavy cream, sugar, and vanilla extract and process until smooth and creamy.
In a separate bowl, beat the softened cream cheese and sour cream until light and fluffy.
Add the pistachio mixture to the cream cheese mixture and beat until combined.
Add the eggs one at a time, beating well after each addition, until the filling is smooth and thick.
Bake the Cheesecake:

Pour the pistachio cream filling into the cooled crust.
Place the cheesecake in the oven and bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Then remove the cheesecake from the oven and let it cool completely at room temperature.
Chill the Cheesecake:

Once the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours, or preferably overnight, to allow it to set properly.
Prepare the Whipped Topping:

In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Spoon the whipped cream over the chilled cheesecake, spreading it into an even layer.
Serve:

Remove the cheesecake from the springform pan and transfer it to a serving platter. Garnish with chopped pistachios or a drizzle of pistachio syrup, if desired. Slice and serve chilled.
Serving and Storage Tips: