Crush the graham crackers into fine crumbs in your food processor. Mix them with the melted butter in your springform pan. Press the sandy mix down until the bottom is very flat and firm.

Place the pan in the fridge while you make the green filling. This helps the butter get cold and the crust stay very crunchy. This provides the signature no-bake firm and solid profile.

Pour the heavy cream into a cold bowl and whisk it hard. It should have very stiff peaks that do not fall over. This ensures the cheesecake stays light and very airy later.

Beat the cream cheese and powdered sugar in a second bowl. Add the pistachio paste and vanilla extract for a very nutty aroma. Your kitchen will smell like a savory bakery very soon.

Stir the whipped cream into the green cheese mixture slowly. Fold it gently with a rubber spatula so you do not lose the air. The color should look very even and a soft lime green.

Pour the filling over the crust and smooth the top with a spatula. Place it in the fridge for six hours total time to set. Top with crushed pistachios before you serve it cold.