1. Preheat oven to 325°F (160°C). Wrap outside of 9-inch springform pan with two layers of heavy-duty aluminum foil.

2. Grind pistachios in food processor until powder-like consistency. Set aside ¾ cup for filling and ½ cup for crust.

3. Make crust: Combine graham cracker crumbs, ½ cup ground pistachios, ¼ cup sugar, and melted butter. Press firmly into pan bottom and 1 inch up sides.

4. Bake crust for 10 minutes. Remove and let cool while preparing filling.

5. Make raspberry swirl: Cook raspberries, ¼ cup sugar, and lemon juice in small saucepan over medium heat for 5-7 minutes until thickened. Strain through fine-mesh sieve to remove seeds. Let cool.

6. Make filling: Beat room temperature cream cheese on low speed for 2-3 minutes until completely smooth with no lumps.

7. Add 1 cup sugar and beat on low for 2 minutes. Mix in ¾ cup ground pistachios, heavy cream, flour, vanilla extract, and almond extract on low speed.

8. Add eggs one at a time, beating on low speed after each addition just until incorporated. Scrape bowl thoroughly between additions. Don’t overbeat.

9. Pour three-quarters of pistachio filling over cooled crust.

10. Drop spoonfuls of raspberry sauce over filling in various spots.

11. Pour remaining pistachio filling on top. Drop more raspberry sauce spoonfuls over surface.

12. Use knife or skewer to gently swirl raspberry into pistachio filling, creating marble pattern. Don’t overmix or colors will muddy.

13. Bake at 325°F for 55-65 minutes until edges are set but center still jiggles like jello when gently shaken.

14. Turn off oven, crack door open 4 inches, and let cheesecake cool inside oven for 1 hour.

15. Remove from oven and immediately run thin knife around edge to loosen from pan.

16. Let cool at room temperature for 1 hour, then cover and refrigerate for at least 6 hours or overnight.

17. Make pistachio crunch: In small skillet over medium heat, toast chopped pistachios with honey, butter, and salt for 3-4 minutes until fragrant and sticky.

18. Spread pistachio mixture on parchment paper to cool and harden completely.

19. Once cheesecake is completely chilled, remove springform ring carefully.

20. Break cooled pistachio crunch into small clusters and arrange decoratively over top of cheesecake.

21. Garnish with fresh raspberries and mint leaves if desired. Slice with hot, clean knife for neat cuts.