1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.

2. In a bowl, mix pistachio cookie crumbs, chopped pistachios, sugar, and melted butter until combined. Press mixture into the bottom of the prepared pan. Bake for 10 minutes and let cool.

3. In a saucepan, combine raspberries, sugar, and lemon juice. Bring to a simmer, then stir in the cornstarch mixture. Cook until thickened, remove from heat, and strain if desired for a smooth sauce. Cool completely.

4. In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing after each addition. Blend in sour cream, pistachio paste, vanilla, and almond extract.

5. Pour half the cheesecake batter over the crust. Spoon half the raspberry sauce over and swirl gently with a knife. Repeat with remaining batter and raspberry sauce.

6. Place pan in a larger baking dish and pour in hot water halfway up the sides (water bath). Bake for 55–65 minutes or until the center is just set.

7. Turn off the oven and let cheesecake cool inside with the door slightly open for 1 hour. Remove, cool completely, then refrigerate for at least 6 hours or overnight.

8. Top with whipped cream, chopped pistachios, and fresh raspberries before serving.