Preheat your oven to 325°F (160°C).

In a mixing bowl, combine the ground pistachio nuts, chocolate cookie crumbs, and melted butter. Mix until the mixture resembles wet sand.

Press this mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes and let it cool.

In a large mixing bowl, beat the softened cream cheese until smooth.

Gradually add granulated sugar and vanilla extract, mixing until well combined.

Add the eggs one at a time, mixing until fully incorporated after each addition.

Gradually mix in the heavy cream until the batter is smooth and creamy.

Pour the cream cheese mixture over the cooled crust.

Bake in the preheated oven for about 50–60 minutes, or until the center is set but slightly jiggly.

Once baked, turn off the oven and leave the cheesecake inside for an additional hour.

Let the cheesecake cool to room temperature, then chill in the fridge for at least 4 hours or ideally overnight.

Before serving, decorate with chopped pistachios and chocolate shavings.