Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, finely ground pistachios, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan.
In a large mixing bowl, beat the softened cream cheese and granulated sugar together with an electric mixer until smooth and creamy.
Add the eggs one at a time, beating well after each addition. Stir in the sour cream, vanilla extract, and pistachio paste or finely ground pistachios until well combined.
Pour the cheesecake filling over the prepared crust in the springform pan.
Bake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and let the cheesecake cool in the oven with the door closed for 1 hour.
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