Bring a pot of water to a boil. Add the pistachios and boil for 4-5 minutes.

Strain the pistachios to remove the water, then pour onto a kitchen towel. Fold the towel around the pistachios and gently rub to help loosen the skins.

Remove all of the pistachio skins, which may take about 30 minutes.

Add the pistachios to a food processor and puree until it becomes a paste, adding water as needed.

Once smooth, set aside 1 ½ cups for the cheesecake filling and 3-4 tablespoons for the ganache.

Preheat oven to 325°F (163°C). Line a springform pan with parchment paper and grease the sides.

Combine crust ingredients in a small bowl and press into the bottom of the springform pan. Bake for 8-10 minutes and let cool.

Cover the outsides of the pan with aluminum foil and set aside.

Reduce oven temperature to 300°F (148°C). Beat cream cheese and 1 ½ cups of pistachio paste until smooth.

Add the sugar and flour and mix on low speed until combined. Scrape down the sides of the bowl.

Add sour cream, vanilla extract, and almond extract, and mix until well combined.

Add eggs one at a time, mixing slowly to combine after each addition.

Pour the cheesecake batter into the crust and place in a water bath. Bake for 1 hour 25-35 minutes.

Turn off oven and leave the door closed for 30 minutes, then crack the door for another 30 minutes to cool.

Remove from the oven and refrigerate until firm, 5-6 hours or overnight.

Once cool, remove from the springform pan and place on a serving plate.

To make ganache, heat white chocolate chips, heavy cream, and remaining pistachio paste until melted and smooth.

Pour ganache over cheesecake and spread evenly. Optionally, sprinkle chopped pistachios around the edge.

Refrigerate until ready to serve.