Step 1: Prepare the Crust

1. Preheat oven to 325°F (160°C).
2. In a bowl, mix crushed graham crackers, ground pistachios, sugar, and melted butter until combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Bake for 8-10 minutes, then let cool while preparing the filling.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese and sugar until smooth.
2. Add the pistachio pudding mix, vanilla extract, and salt. Mix until combined.
3. Beat in eggs one at a time, mixing on low speed to avoid overmixing.
4. Stir in sour cream and heavy cream until smooth.
5. Pour the batter over the cooled crust and smooth the top.

Step 3: Bake the Cheesecake

1. Wrap the bottom of the springform pan in foil and place in a large roasting pan.
2. Fill the roasting pan with hot water (about 1 inch deep) to create a water bath (this prevents cracks).
3. Bake for 60-70 minutes, or until the edges are set but the center is slightly jiggly.
4. Turn off the oven and crack the oven door slightly. Let the cheesecake cool inside for 1 hour before removing.
5. Refrigerate for at least 4 hours (preferably overnight) to set completely.

Step 4: Make the Pistachio Topping

1. In a small saucepan, heat heavy cream until warm (but not boiling).
2. Stir in white chocolate chips (if using) and mix until melted and smooth.
3. Remove from heat and stir in powdered sugar, vanilla extract, and chopped pistachios.
4. Let cool slightly, then pour over the chilled cheesecake.

Step 5: Serve & Enjoy!

• Garnish with extra chopped pistachios or whipped cream.
• Slice and enjoy this creamy, nutty masterpiece!