In a medium bowl, combine crushed vanilla wafers, granulated sugar, and salt. Pour in melted butter, stirring until the mixture resembles wet sand. Firmly press this combination into the bottom and up the sides of an 8- or 9-inch springform pan. Chill the crust in the refrigerator for 30 minutes to allow it to set.

Using an electric mixer, beat the room temperature cream cheese in a large bowl until smooth and creamy. Gradually add the instant pistachio pudding mix, vanilla extract, pistachio extract, and powdered sugar, mixing until fully incorporated. Slowly pour in the heavy cream, blending until the filling is light, fluffy, and well combined.

Carefully spoon the fluffy filling into the chilled crust, spreading it evenly with a spatula. Smooth the top to create a nice finish. Cover the pan with plastic wrap, then transfer it to the refrigerator.

Let the no bake pistachio cheesecake chill for at least 6 hours, or preferably overnight, to ensure it sets properly.

When ready to serve, whip the heavy cream with powdered sugar and vanilla extract in a clean bowl until stiff peaks form.

Spread or pipe the freshly whipped cream over the chilled cheesecake. Sprinkle the top with chopped pistachios for added crunch and visual appeal. Slice and serve your delightful no bake pistachio cheesecake cold.