Place the biscuits in a food processor and blend until they form fine, even crumbs.

In a medium bowl, combine the biscuit crumbs with the melted butter. Mix thoroughly until the mixture reaches a 'wet sand' consistency.

Transfer the mixture to a springform pan. Start by pressing it evenly up the sides of the pan, then press the remainder firmly and evenly into the bottom.

Place the pan in the freezer or refrigerator to chill while you prepare the filling.

In a large bowl, use a wooden spatula to work the room-temperature cream cheese until it is soft and smooth.

Add the pistachio spread and mix until fully combined and uniform in color.

Split the vanilla beans lengthwise and scrape out the seeds with the back of a knife. Add the seeds to the cream cheese mixture and stir until evenly distributed.

In a separate, clean, and dry bowl, whip the heavy cream and sugar together until soft peaks form.

Gently fold the whipped cream into the pistachio and cream cheese mixture until no white streaks remain.

Remove the chilled crust from the freezer. Pour the filling into the crust and smooth the top with a spatula.

Cover the pan with plastic wrap and refrigerate for at least 8 hours, or ideally overnight, until the cheesecake is completely set.

Once set, gently warm the pistachio spread until it is fluid but not hot.

Pour the spread over the chilled cheesecake and use an offset spatula to spread it into a smooth, even layer that covers the entire top.

Return the cheesecake to the refrigerator for about 10 minutes to allow the topping to set slightly.

Slice, serve, and enjoy!