Bring cream cheese, eggs, and sour cream to room temperature. Prepare the springform pan and place all ingredients and tools within reach.
Crush cookies into fine crumbs and mix with melted butter. Press firmly into the springform pan to create an even base.
Refrigerate the crust for 30 minutes so the butter can firm and hold the crumbs together.
Beat cream cheese and sugar until smooth. Add pistachio paste, sour cream, vanilla, and eggs one at a time until combined.
Pour the filling over the chilled crust. Smooth the surface and gently tap the pan to remove large air bubbles.
Bake at 325°F (160°C) for 55–65 minutes until the edges are set and the center has a slight wobble.
Cool at room temperature for 1 hour, then refrigerate for at least 6 hours or overnight.
Spread pistachio cream evenly over the chilled cheesecake using a spatula.
Sprinkle chopped pistachios over the topping and chill briefly before serving.
Cut with a warm, clean knife for neat slices and serve chilled.
