Heavenly Pistachio White Chocolate Cheesecake

Preheat oven to 160°C (325°F). Grease a 23 cm (9-inch) springform pan and line the bottom with parchment paper.
In a medium bowl, combine graham cracker crumbs, melted butter, and chopped pistachios. Press firmly into the bottom of the prepared pan and chill while preparing the filling.
In a large bowl, beat cream cheese until smooth. Gradually add sugar and mix until creamy.
Stir in melted white chocolate until fully incorporated. Add eggs one at a time, mixing gently, followed by heavy cream and vanilla extract.
Fold in chopped pistachios and pour the cheesecake filling over the chilled crust. Smooth the top.
Bake for 50–60 minutes, or until edges are set but the center is slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes to prevent cracking.
Remove from the oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight for best results.
Decorate with additional pistachios and white chocolate shavings before serving. Slice and enjoy!

Prep Time: 25 minutes
Cook Time: 50–60 minutes
Chill Time: 4 hours
Total Time: About 5–6 hours
Servings: 12
Difficulty: Medium

Use almond or macadamia nuts in place of pistachios for a different nutty flavor.
Add a swirl of raspberry or strawberry puree for a fruity contrast.
Use white chocolate with matcha powder for a green tea twist.
Top with whipped cream or mascarpone frosting for extra creaminess.