Ingredients:
Crust:
2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup granulated sugar
Cheesecake Filling:
24 oz cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1/2 cup sour cream
1/2 cup heavy cream
1/4 cup all-purpose flour
1 cup fresh raspberries
1/2 cup crushed pistachios
1/2 cup raspberry jam
Whipped Cream Topping:
1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract
Garnish:
Fresh raspberries
Crushed pistachios
1 cup raspberry mousse
Directions:
Grease a 9-inch springform pan and preheat the oven to 325°F (163°C).
In a bowl, combine graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. To make the crust, press the mixture firmly into the bottom of the prepared pan.
In a large bowl, beat the softened cream cheese and 1 cup of granulated sugar until smooth. Stir in the vanilla essence after adding it.
One egg at a time, adding and beating after each addition Stir in the sour cream, 1/2 cup heavy cream, and flour until just combined.
Fold in the fresh raspberries and crushed pistachios. Pour the mixture over the crust.
Bake for 55-60 minutes, or until the center of the cheesecake is set. Allow the cheesecake to cool completely.
Spread raspberry jam mousse over the top of the cooled cheesecake.
In a chilled bowl, whip 1 cup of heavy cream, powdered sugar, and 1 tsp vanilla extract until stiff peaks form.
Cover the cheesecake with piped or spread whipped cream.
Garnish with fresh raspberries and crushed pistachios. Before serving, the cheesecake should be chilled for at least 4 hours.