Preheat your oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper.

In a food processor, pulse the pistachios and graham crackers until fine. Transfer to a bowl, mix in the sugar, and stir in melted butter until it resembles wet sand.

Press the mixture firmly into the bottom of the prepared pan. Bake for 8–10 minutes, then let it cool completely.

In a large bowl, beat the cream cheese and sugar with a hand or stand mixer until smooth and creamy.

Add the eggs one at a time, mixing on low speed until just combined. Overmixing can incorporate too much air and cause cracking.

Stir in the pistachio paste, vanilla extract, and heavy cream until fully blended.

Pour the filling over the cooled crust and smooth the top with a spatula.

Wrap the bottom of the springform pan with foil to prevent water from seeping in. Place the pan in a larger roasting pan and fill the roasting pan with hot water halfway up the sides.

Bake for 50–60 minutes, or until the edges are set but the center is slightly jiggly.

Turn off the oven and leave the cheesecake inside with the door cracked open for 1 hour.

Remove the cheesecake and let it cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.

Before serving, remove the cheesecake from the springform pan and top with chopped pistachios, whipped cream, or honey. Slice and enjoy!