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PdfPreheat the oven to 425F. Lightly grease a 9-inch springform pan and layer it with parchment paper.
In a small bowl, whisk the corn starch and flour. Set aside.
In a large mixing bowl, add room temperature cream cheese, mascarpone, granulated sugar, and salt. Mix until the mixture is smooth and creamy.
Add the heavy whipping cream, pistachio cream, and vanilla extract and mix well.
Sift in the flour mixture and gently fold it into the batter until combined.
Add the eggs one by one into the cheesecake mixture and stir fully between each.
Pour the cheesecake batter into the prepared pan.
Bake for 26 minutes and then decrease the oven to 420F. Continue to bake for 5 to 7 more minutes, adding a layer of aluminum foil over the top for the last 3 minutes if the color is getting too dark.
Remove from the oven and cool. Chill in the refrigerator for at least 6-7 hours, or better overnight.