Mix fine crumbs and melted butter together, then press the mixture firmly onto the bottom of an 8-inch springform cake pan. Chill.
Step 2
In a bowl beat together the softened cream cheese, sugar and pistachio cream until smooth and creamy.
Step 3
In another bowl, beat heavy cream until stiff peaks appear then set aside.
Step 4
Dissolve the gelatine into the milk in a small pot on the stove over low heat. Add 1 -2 tablespoons of the cream cheese mix to the gelatine mix, stir.
Step 5
Fold gelatine mixture into the remaining cream cheese mixture before gently folding the pistachio filling into the whipped cream.
Step 6
Spoon the cheesecake filling over top of the crust. Spread evenly then cover with plastic wrap and refrigerate. Before serving, drizzle with pistachio cream and crushed pistachios.