Step 1: Prepare the Pistachio Crumb Base

1. Preheat oven to 350°F (180°C).
2. In a food processor, pulse pistachios until coarsely chopped.
3. Add graham cracker crumbs, sugar, and salt, then blitz until fine.
4. Pour in melted butter, pulsing until mixture resembles wet sand. (Start with ¾ of the butter and add more if needed.)
5. Press mixture firmly into the bottom of an 8-inch loose-bottomed pan, slightly up the sides.
6. Bake for 10 minutes, then set aside to cool.

Step 2: Make the Pistachio Cheesecake Filling

1. Reduce oven temperature to 325°F (170°C). Prepare the pan for a water bath (see notes).
2. In a large bowl, beat cream cheese, sugar, and cornstarch until creamy and smooth.
3. Add eggs, egg yolk, vanilla, and almond extract; mix until just combined (do not overmix).
4. Mix in pistachio paste until fully incorporated.
5. Gradually drizzle in heavy cream, mixing slowly until combined.
6. Pour batter into the prepared crust and place in a water bath in the oven.
7. Bake for 45 minutes or until the edges are firm but the center has a slight jiggle.
8. Turn off oven, crack the door open, and let cheesecake cool inside for 1 hour.
9. Remove from the water bath and cool completely at room temperature before refrigerating.
10. Chill for at least 4 hours (preferably overnight).

Step 3: Decorate & Serve

1. Once fully chilled, remove cheesecake from the pan.
2. Spread an even layer of pistachio cream over the top.
3. Sprinkle with chopped pistachios for garnish.
4. Slice and enjoy!