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. 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 creamy.

Add the pistachio paste and mix until creamy and combined.

Sift the cornstarch into the mixture and mix until combined.

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 gently tap the pan to release air bubbles.

Bake the cheesecake in a preheated oven at 140°C (280°F) for about an hour or until the edges are set.

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

Wrap the cheesecake tightly with plastic wrap and refrigerate for at least 5 hours.

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

Microwave in 30-second pulses or use a bain Marie until creamy, mixing between every pulse.

Add the chopped pistachios and mix well.

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

Top the cheesecake with the pistachio topping and spread it evenly. Serve and enjoy!