Preheat your oven to 350°F (175°C). In a food processor, crush 1 cup of pistachios and 1 cup of graham crackers until finely ground. Mix in ½ cup of melted butter and press firmly into a springform pan. Bake for 10-12 minutes until golden and fragrant. Let cool.

In a large mixing bowl, beat 16 ounces of softened cream cheese with an electric mixer until smooth. Gradually add ¾ cup of sugar and blend in ½ cup of heavy cream. Fold in 1 cup of crushed raspberries.

Pour the cheesecake filling over the cooled crust and spread evenly. Swirl in reserved raspberry puree for decoration.

Bake for 40-45 minutes, until the edges are set while the center slightly jiggles. Turn off the oven and let sit for 10 minutes.

Let the cheesecake cool in the pan for 1 hour, then refrigerate for at least 4 hours or overnight.

Remove from the springform pan, top with fresh raspberries and crushed pistachios, slice, and serve chilled.