Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

In a medium bowl, combine the graham cracker crumbs, finely chopped pistachios, granulated sugar, and melted butter. Mix until well combined and press into the bottom of the prepared pan.

Bake the crust for 10 minutes until lightly golden and then let cool.

In a small saucepan, combine the raspberries, granulated sugar, lemon juice, and cornstarch. Cook over medium heat for about 5-7 minutes, stirring frequently.

Once thickened, strain through a fine mesh sieve to remove seeds and let cool.

In a large mixing bowl, beat the softened cream cheese until smooth. Add granulated sugar and vanilla, mixing well.

Add eggs one at a time, mixing thoroughly. Follow with sour cream, pistachio paste, and flour, mixing until smooth.

Pour half of the cream cheese filling over the cooled crust. Drop spoonfuls of raspberry mixture on top and swirl with a knife.

Pour the remaining filling over, repeating the swirling process.

Place the springform pan on a baking sheet and bake for 50-60 minutes until edges are set and center is slightly jiggly.

Cool in the oven with the door ajar for an hour, then cool completely on a wire rack and refrigerate for at least 4 hours, preferably overnight.

In a chilled bowl, whip heavy cream until it thickens. Gradually add powdered sugar and vanilla, whipping until stiff peaks form.

Remove the springform pan rim and spread whipped cream over the cheesecake. Garnish with fresh raspberries and chopped pistachios.

Enjoy every delicious bite!