Begin by crushing graham crackers into fine crumbs using a food processor or a zip-top bag and a rolling pin. In a mixing bowl, combine the crumbs with melted unsalted butter until well-coated. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan.

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it is creamy and free of lumps, about 2-3 minutes. Gradually fold in the whipped cream until the mixture is light and fluffy. Then, gently stir in the finely chopped unsalted pistachios.

Carefully spread the creamy filling over the prepared graham cracker crust. Shake the pan gently from side to side to help settle the filling.

Cover the cheesecake with plastic wrap and place it in the refrigerator to chill for at least 3-4 hours, or overnight for best results.

Once chilled, carefully remove the cheesecake from the springform pan and place it on a serving platter. Top with additional chopped pistachios or a drizzle of chocolate sauce and serve.