Pistachio Cheesecake

INGREDIENTS:

For the Crust:
1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted
1/4 cup sugar
1/2 cup finely ground pistachios

For the Filling:
32 ounces (4 packages) cream cheese, softened
1 cup granulated sugar
1/2 cup sour cream
4 large eggs
1 teaspoon vanilla extract
1/2 cup pistachio paste or finely ground pistachios
2 tablespoons all-purpose flour
A few drops of green food coloring (optional)

For the Topping (Optional):
1/2 cup heavy whipping cream
2 tablespoons powdered sugar
Chopped pistachios, for garnish

DIRECTIONS:

Preheat the Oven: Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with aluminum foil to catch any leaks.
Prepare the Crust: Mix graham cracker crumbs, melted butter, sugar, and ground pistachios. Press the mixture into the bottom of the springform pan. Bake for 10 minutes, then cool on a wire rack. Reduce the oven temperature to 325°F (165°C).
Make the Filling: Beat the cream cheese and sugar in a large bowl until smooth. Mix in sour cream, vanilla extract, pistachio paste (or ground pistachios), and flour. Add eggs one at a time, beating just until blended. If desired, add a few drops of green food coloring for a more vibrant color.
Bake the Cheesecake: Pour the filling into the crust. Place the springform pan in a larger baking pan. Add hot water to the larger pan to come halfway up the side of the springform pan, creating a water bath.
Bake: Bake at 325°F (165°C) for about 60-70 minutes or until the center is just set and the top appears dull. Remove the springform pan from the water bath and cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer.
Chill: Refrigerate overnight, covered.
Prepare the Topping: Before serving, whip the heavy cream and powdered sugar until stiff peaks form. Spread or pipe over the cheesecake. Garnish with chopped pistachios.