Preheat your oven to 325°F (160°C).

In a food processor, blend the pistachios until finely ground.

In a bowl, mix the graham cracker crumbs, ground pistachios, melted butter, and a pinch of salt.

Press the mixture into the bottom of a 9-inch springform pan to form a crust.

In another bowl, beat the cream cheese until smooth.

Add sour cream, sugar, and vanilla extract, mixing until combined.

Incorporate the eggs one at a time, mixing well after each addition.

Fold in the remaining ground pistachios until evenly distributed.

Pour the cheesecake filling over the crust in the springform pan.

Bake for 50 minutes or until the center is set but slightly jiggly. Cool at room temperature, then refrigerate for at least 4 hours before serving.