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In a food processor, add your graham crackers and pulse until they become fine crumbs.
Place the crumbs into a mixing bowl, and add the melted butter and sugar. Use a spatula to stir to combine.
Pour the mixture into a 9-inch springform pan. Use the bottom of a measuring cup to press the crumbs down and up the sides. Freeze the crust for 30 minutes while you make the cheesecake filling.
In a large mixing bowl, whip the heavy cream until stiff peaks form. Refrigerate until ready to use.
In a large mixing bowl, beat the cream cheese and sugar together until light and fluffy.
Add in the pistachio pudding mix, vanilla, almond extract, and sour cream, and mix until smooth.
Fold in the whipped cream until no streaks remain.
Remove the crust from the freezer and spoon the cheesecake mixture into the prepared crust. Smooth the top.
Cover the springform pan and refrigerate until firm, about 6-8 hours.
When ready to serve, loosen the edges of the crust from the springform pan and remove it. Cut into slices and serve.