Ingredients:

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
1 cup chopped pistachios
1 cup fresh raspberries
1/2 cup raspberry jam (optional)
1 cup heavy cream
1/4 cup powdered sugar
Fresh raspberries and chopped pistachios for garnish

Directions:

Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
In a medium bowl, mix graham cracker crumbs with melted butter. Press the mixture into the bottom of the springform pan to form the crust. Refrigerate while preparing the filling.
In a large mixing bowl, beat the cream cheese and granulated sugar until smooth. Add the vanilla extract and mix well.
Add eggs one at a time, beating after each addition. Stir in the sour cream until just combined.
Fold in the chopped pistachios and fresh raspberries gently.
Pour the filling over the prepared crust. If using raspberry jam, swirl it into the filling.
Bake for 55-60 minutes, or until the center is set. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
Refrigerate the cheesecake for at least 4 hours or overnight.
Whip the heavy cream and powdered sugar until stiff peaks form. Spread over the chilled cheesecake.
Garnish with fresh raspberries and chopped pistachios before serving.

Prep Time: 25 minutes | Cooking Time: 60 minutes | Total Time: 5 hours 25 minutes (including chilling time)
Kcal: 450 kcal | Servings: 12 servings