Creating the Decadent Pistachio Cream Cheesecake may seem daunting, but these step-by-step instructions make it simple:

1. Prepare the Pan: Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan with cooking spray.

2. Make the Crust: In a mixing bowl, combine 1 ½ cups crushed pistachios with ½ cup melted butter and ¼ cup granulated sugar. Mix until well combined.

3. Press the Crust: Firmly press the crust mixture into the bottom of the prepared springform pan. Use a flat bottom to compact it evenly, then bake in the preheated oven for 10 minutes.

4. Prepare Cream Cheese Filling: In a separate large bowl, beat the 2 cups of softened cream cheese until smooth. Gradually add ¾ cup granulated sugar and beat until creamy, about 2 minutes.

5. Incorporate Eggs: Add the eggs one at a time, mixing on low speed until just combined. Do not overmix.

6. Add Sour Cream & Vanilla: Stir in 1 cup of sour cream and 2 teaspoons of vanilla extract until smooth.

7. Pour Over Crust: Pour the cream cheese mixture over the pre-baked crust, smoothing the top with a spatula.

8. Bake: Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set but the center still slightly jiggles.

9. Cool: Turn off the oven, crack the oven door open, and let the cheesecake cool in the oven for about 1 hour to prevent cracking.

10. Chill: After it’s cooled, refrigerate the cheesecake for at least 2 hours or overnight for the best texture.

11. Prepare Whipped Cream: In a mixing bowl, whip ¾ cup of heavy cream and ⅓ cup powdered sugar until soft peaks form.

12. Serve Cheesecake: Once chilled, remove the cheesecake from the springform pan. Top it with the whipped cream and sprinkle the remaining 1 cup of crushed pistachios over the top.