Pistachio Cheesecake

Make pistachio paste: Peel the pistachios from the shell. Place them in a clean kitchen towel and shake to remove as much skin as possible. Place the pistachios in a powerful blender and blend until smooth and creamy (10-15 minutes). Transfer the paste into a bowl, refrigerate if warm.

Make the crust: Preheat oven to 325°F (160°C). Crush cookies and pistachios into fine crumbs in a food processor. Add melted butter and pulse until combined. Press into bottom of 9-inch springform pan and bake for 7-8 minutes. Set aside.

Make the filling: In a large bowl, beat cream cheese and sugar until smooth. Add pistachio paste and whisk until smooth. Add eggs one at a time, beating to combine after each addition. Add vanilla extract, sour cream, heavy cream, and beat until smooth. Add cornstarch and beat until incorporated.

Bake the cheesecake: Place the pan on foil and fold the foil up the sides. Pour the filling over the crust, place in a roasting pan, and fill with hot water halfway up the sides. Bake for 50-60 minutes until the edge is set but the center jiggles slightly. Let cool in the oven for an hour, then refrigerate for at least 4 hours or overnight.

Make the topping: In a bowl, place white chocolate. Bring heavy cream to a simmer and pour over chocolate, allow to sit for 1 minute, then stir until melted. Add pistachio paste and stir until smooth.

Pour the ganache over the cheesecake and spread evenly. Refrigerate until ready to serve.

Before serving, decorate the cake: Finely ground about 50 grams of pistachios and sprinkle over the cake. Decorate the edges with chopped pistachios.

Serve!