Prepare the Crust:

• Preheat the oven to 325°F (163°C).
• In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the texture resembles wet sand.
• Press the mixture evenly into the bottom of a 9-inch springform pan.
• Bake for 10 minutes, then set aside to cool.

2. Make the Cheesecake Filling:

• In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
• Add the granulated sugar and beat until combined.
• Mix in the pistachio paste and vanilla extract until smooth.
• Add the eggs, one at a time, mixing well after each addition.
• Stir in the sour cream and heavy cream until the batter is fully incorporated and smooth.
• Pour the filling over the cooled crust and smooth the top.

3. Bake the Cheesecake:

• Place the springform pan in a larger baking dish and fill the outer dish with 1 inch of hot water to create a water bath.
• Bake for 50-60 minutes, or until the center is just set but still slightly jiggly.
• Turn off the oven, crack the oven door open, and let the cheesecake cool for 1 hour inside the oven to prevent cracking.
• Chill in the refrigerator for at least 4 hours or overnight.

4. Prepare the Pistachio Topping:

• In a small saucepan, melt butter over medium heat. Add sugar, honey, and salt, stirring until the sugar dissolves and the mixture thickens slightly.
• Stir in the chopped pistachios and cook for 1-2 minutes.
• Let the mixture cool slightly before spreading it over the chilled cheesecake.

5. Serve:

• Once the cheesecake is chilled and the topping has set, carefully remove the cheesecake from the springform pan.
• Slice and serve with extra chopped pistachios sprinkled on top if desired.