In a mixing bowl, combine graham cracker crumbs and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of an 8” or 9” springform pan to form an even crust. For extra flavor, bake it at 350°F for 5 minutes until golden, then allow it to cool completely before adding the filling.

In a large mixing bowl, beat softened cream cheese until smooth and creamy. Gradually add the instant pistachio pudding mix, powdered sugar, and almond extract while continuing to beat until well combined.

In a separate chilled mixing bowl, pour in the heavy cream and whip on high speed until stiff peaks form, which should take about 3-4 minutes.

Gently fold the whipped cream into the cream cheese mixture using a spatula. Be careful not to deflate the whipped cream.

Spread the fluffy filling evenly over the chilled graham cracker crust, smoothing the top with a spatula. Cover the pan with plastic wrap, and place it in the refrigerator to chill for at least 6 hours, or ideally overnight.

Once the cheesecake has set, remove it from the springform pan. Top with dollops of whipped cream and a sprinkle of chopped pistachios.