Pistachio Cheesecake with White Chocolate Ganache

In a food processor or blender, crush the pistachios and graham crackers together.

Combine with the sugar and butter and stir until a crumbly paste forms. Press the mixture evenly into the bottom of a parchment paper-lined 8" or 9" springform pan using a spatula.

Bake at 350°F for 10-12 minutes.

To make the pistachio paste, crush the pistachios in the food processor as much as possible (scrape down the sides and mix multiple times). Add the water and blend until a thick paste forms.

In a large bowl, use a hand or stand mixer to whip the cream cheese for 5-6 minutes on high speed. Add the pistachio paste and sugar and mix again.

Add the vanilla, sour cream, and eggs. Mix on low speed until just combined (you don't want to overmix the eggs).

Wrap the bottom of the springform pan in multiple layers of tin foil, and place in a large roasting pan.

Pour 6-7 cups of boiling water into the space around the cake in the roasting pan.

Bake at 325°F for 65-75 minutes or until just the middle of the cake jiggles when you shake the pan lightly.

Turn off the oven and leave the cake in for another 60 minutes. After, remove the cake from the oven and place on a wire rack for 1 hour, then in the fridge for 4-6 hours to set.

To make the ganache, add the milk and butter to a small microwaveable bowl and microwave for 10 second intervals until the butter is melted, stirring in between.

Add the pistachio paste and stir until combined. Pour this mixture through a wire sieve into the white chocolate chips and use a spoon to press the liquid through. Discard the solids.

Mix the white chocolate until fully melted (you may need to microwave again for 10 second intervals). Set in the fridge for 1 hour to cool.

Once cooled, use a hand or stand mixer to whip the ganache for 5-6 minutes or when soft peaks form.

Remove the cheesecake from the springform pan and spread the ganache on the top.

Decorate by piping the ganache around the edges and sprinkling extra crushed pistachios on top.

Slice and serve!