1. preheat your oven to 400°f 2. Use a food processor to blend your pistachios until a thick butter paste forms (it will take about 10 minutes) 3. In a large bowl, whip your cream cheese, pistachio butter, sugar and vanilla extract until fluffy 4. Add in your eggs and heavy cream, mix until smooth and creamy 5. Pour your cheesecake mix into a 9inch springform pan and bake for 30 minutes (it will be jiggly when you take it out) 6. Let cool completely and refrigerate over night 7. Cover with white chocolate cream and crushed pistachios 8. Slice, serve and enjoy!