Before starting, preheat the oven to 160ºC/ 325ºF conventional oven. Prepare a 23 cm/9-inch springform lined with parchment paper in the bottom.

In a food processor, start by blending the pistachio until it is a fine texture. Then add the cookies, granulated sugar and a pinch of salt and blend it all together until a fine sand-like texture. Melt the butter and add the melted butter to the food processor. Blend it together with the blended cookies.

Add the cookie crumbs to the springform and press the cookie crumbs down with the bottom of a glass, and up against the side of the pan, so it’s well packed together and flattened out.

Bake it for 10 minutes. Let it cool down while making the cheesecake filling. Keep the oven turned on.

With a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese for 1 minute on low speed. Then add the granulated sugar and pistachio butter and let it mix for 1 minute on low speed or until smooth.

In a small bowl, mix together the sour cream and cornstarch until smooth. Add it to the cream cheese with the almond and vanilla extract and let it mix on low speed until combined.

Then add two eggs at a time and let it mix on low speed until combined. Once all the eggs have mixed in, scrape down the sides of the bowl and give it a final mix to make sure all the ingredients have incorporated.

Pour the cheesecake batter into the cookie crust.

Boil water in a kettle. Place the springform in a 25 cm/10 inch cake pan. Place the cake pan in another baking pan or roasting pan and fill it with hot water ⅓-⅔ up the side of the pan. This method will prevent water from getting into the crust.

Alternatively, add a triple layer of aluminium foil around the cake pan to safely seal it from the water before placing it in a water bath. There might be a possibility of water leaking in, so make sure it's covered well if choosing this method.

Bake for 1 hour and 10-15 minutes.

Once the time has passed, give the tray a very gentle shake. The cheesecake should still be a small wobble in the middle. Turn off the oven and have the oven door slightly open and let the cheesecake cool down in the oven for 1 hour.

Then take it out of the oven and remove it from the water bath. Take off the aluminium foil, if added, and place the cheesecake on a cooling rack. Let it cool down for 1 hour to room temperature.

Finally, place it in the refrigerator and let it set for at least 6 hours, preferable overnight before eating.

While the cheesecake bakes make the white chocolate ganache. The cream needs to be fridge cold so it is best to be made a day ahead like the cheesecake.

Melt the white chocolate in the microwave or over a double boiler. Once melted, stir in the vanilla bean paste and set it aside.

Heat up 100 g heavy cream in a small saucepan until it starts to bubble. Pour the heavy cream into the melted white chocolate in three parts, stirring in each addition until incorporated.

Then add 100 g of cold heavy cream and stir it together. Add a piece of plastic wrap over the white chocolate ganache, so it touches the surface of the ganache, and place it in the refrigerator overnight.

When ready to serve, place the cheesecake on a serving plate and whip the white chocolate ganache until medium stiff peaks.

Chop a small handful of pistachios and sprinkle them over the whipped ganache.