Bring a pot of water to a boil. Once it starts to boil, add the pistachios to the water and boil for 4-5 minutes.

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

Remove all of the pistachio skins. This can take about 30 minutes.

Add the pistachios to a food processor. Puree until it starts to look like moist crumbs and add water as needed to achieve a paste.

Continue pureeing until smooth, then divide the paste into suitable portions for filling and ganache.

Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the sides.

Combine the crust ingredients in a bowl and press into the bottom of the pan. Bake for 8-10 minutes and set aside to cool.

Cover the outside of the pan with aluminum foil to prevent water from the water bath getting in.

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

Add sugar and flour and mix until well combined. Scrape down the sides of the bowl.

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

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

Pour batter into the crust and place springform pan in a larger pan filled with warm water. Bake for 1 hour 25-35 minutes.

Cool in the oven with the door closed for 30 minutes, then crack the door for another 30 minutes. Refrigerate until firm.

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

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

Pour ganache over cheesecake and sprinkle chopped pistachios on top.

Refrigerate until ready to serve. Best consumed within 4-5 days.