Preheat your oven to 325°F (163°C). Gather all your ingredients, ensuring your cream cheese is softened for easier mixing.

In a bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until moistened well and press the mixture evenly into the bottom of your lightly greased 9-inch springform pan.

In a large mixing bowl, beat the softened cream cheese using an electric mixer until it is smooth and creamy, which should take about 2-3 minutes.

Add the melted white chocolate, remaining 1/2 cup sugar, and vanilla extract to the cream cheese. Continue to mix until all ingredients are fully incorporated.

One by one, add the eggs to the cream cheese mixture, making sure to mix well after each addition.

Gently fold in the chopped pistachios into your cheesecake filling.

Carefully pour the cheesecake filling over the prepared crust in the springform pan, spreading it out evenly.

Place the springform pan into the preheated oven. Bake for 50 to 60 minutes, keeping an eye on it until the center is set but still slightly jiggly.

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

After cooling, remove the cheesecake from the oven and let it sit at room temperature for a bit. Then refrigerate for a minimum of 4 hours before serving.