Preheat the Oven and Prepare the Pan:

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom with aluminum foil to prevent leaks.

Make the Pistachio Crust:

In a medium bowl, combine the ground pistachios, graham cracker crumbs, melted butter, and sugar. Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then let cool.

Prepare the Cheesecake Filling:

In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the sour cream and vanilla extract, mixing until combined. Beat in the eggs one at a time, mixing just until incorporated.

Assemble and Bake the Cheesecake:

Pour the cheesecake filling over the cooled crust. Place the springform pan in a larger roasting pan and add hot water to the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 55-65 minutes, or until the center is set but still slightly jiggly.

Cool the Cheesecake:

Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar. Remove from the oven, then chill in the refrigerator for at least 4 hours or overnight.

Make the Raspberry Topping:

In a small saucepan, combine the raspberries, sugar, cornstarch, and water. Cook over medium heat, stirring, until thickened and bubbly. Allow the topping to cool completely.

Decorate and Serve:

Spread the raspberry topping over the chilled cheesecake. Sprinkle with chopped pistachios for garnish. Slice and serve this flavor-packed dessert!