Pistachio Cheesecake

Method

1. Crush the biscuits in a mixer, then mix with melted butter.
2. Line a springform pan with parchment paper, pour in the biscuit mixture, press firmly to form the base, and refrigerate for about 30 minutes.
3. For the filling, mix Philadelphia cream cheese with powdered sugar until smooth.
4. Dissolve gelatin in hot cream, then pour into the cream cheese mixture and stir well.
5. Pour the filling over the chilled base and refrigerate to set.
6. For the topping, mix pistachio paste with a pinch of salt and cream.
7. Dissolve gelatin in hot cream and combine with the pistachio mixture.
8. Once the cheesecake is set, pour the topping over it and spread evenly.
9. Sprinkle crushed pistachios on top for a crunchy touch.
10. Refrigerate for 6 hours until fully set, then slice and serve.