Prepare the Crust: Pulse graham cracker crumbs and crushed pistachios in a food processor. Combine with melted butter until well-coated. Press into springform pan.

Form the Base: Press the crumb mixture into the pan to form a ½ inch thick crust. Refrigerate for 15 minutes.

Beat the Filling: Beat cream cheese and powdered sugar with an electric mixer until smooth and fluffy, about 3-5 minutes.

Prepare the Raspberry Puree: Blend fresh raspberries until pureed, strain to remove seeds.

Combine Filling Ingredients: Fold raspberry puree into cream cheese mixture carefully.

Fold in Whipped Cream: Gently fold whipped cream into raspberry mixture until no streaks remain.

Assemble the Cheesecake: Spread raspberry filling over the chilled crust evenly.

Create the Topping: Mix softened cream cheese, vanilla extract, and powdered sugar until smooth. Fold in whipped cream gently.

Finish with Topping: Layer cream cheese mixture over raspberry filling, smooth with spatula, cover with plastic wrap.

Refrigerate: Chill for at least 4 hours or overnight.

Prepare to Serve: Bring cheesecake to room temperature before serving. Garnish with fresh raspberries and crushed pistachios.