1. Make the Raspberry Layer

1. In a saucepan, combine raspberries, sugar, and lemon juice.
2. Simmer 5–7 minutes until berries break down.
3. Add cornstarch slurry and cook until thickened.
4. Cool completely and set aside.

2. Prepare the Crust

1. Preheat oven to 325°F (165°C).
2. Mix pistachio crumbs, chopped pistachios, sugar, salt, and melted butter.
3. Press firmly into the bottom of a 9-inch springform pan.
4. Bake 8–10 minutes, then cool.

3. Make the Pistachio Cheesecake Filling

1. Beat cream cheese and sugar until smooth.
2. Mix in pistachio paste/ground pistachios, sour cream, and heavy cream.
3. Add vanilla and almond extract.
4. Mix in eggs one at a time—do not overbeat.
5. Add cornstarch and mix briefly until incorporated.

4. Assemble

1. Pour half the cheesecake batter into the crust.
2. Spoon half the raspberry mixture on top and swirl gently.
3. Add remaining batter.
4. Add the remaining raspberry mixture in dollops and swirl lightly.

5. Bake the Cheesecake

1. Place the springform pan into a water bath (wrap the pan in foil).
2. Bake 60–70 minutes, until edges are set but center jiggles slightly.
3. Turn oven off; cool inside with door cracked for 45 minutes.
4. Chill at least 6 hours or overnight.

6. Make the Pistachio Crunch Topping

1. Mix chopped pistachios, sugar, melted butter, and honey.
2. Toast in a skillet for 2–3 minutes.
3. Cool until crisp, then sprinkle over cheesecake before serving.