• Preheat the oven to 350°F (175°C).

To prepare the pan:

• Layer 2 large, heavy-duty foils and place a 9-inch springform pan in the middle. Tightly wrap the pan with foil, being careful not to make a hole.

To make the pistachio crust:

• In a medium bowl, combine graham cracker crumbs, pistachio flour, and melted butter. Mix until evenly moistened.
• Transfer the crumbs into the prepared pan. Press the mixture onto the bottom of the pan. Refrigerate while working on filling.

To make the cheesecake filling:

• In a mixing bowl with a paddle attachment, beat cream cheese on medium speed until fluffy, about 2 minutes.
• Stir in sweetened condensed milk, yogurt, pistachio butter, vanilla extract, and salt. Beat the mixture until smooth, about 2 minutes, scraping the sides of the bowl halfway.
• Add eggs one at a time, mixing well after each addition on medium-low speed. Scrape the sides of the bowl again and mix for another 30 seconds.
• Pour the batter into the prepared crust. Tap it on the counter a couple of times to burst any trapped air bubbles.

To bake:

• Place the cheesecake in a large roasting pan or baking sheet, then pour 1 cup of hot water into the pan. (Alternatively, place a baking pan of water on the bottom rack if you don't have a large enough roasting pan to fit the cheesecake pan.)
• Bake the cheesecake for 1 hour, or until the internal temperature reaches 145ºF/63ºC. The edges of the cheesecake are set, but the center is slightly wobbly.
• Turn off the oven and let the cheesecake cool slowly in the oven for 1-2 hours.
• Remove from the oven, run an offset spatula (or a butter knife) around the edges, and cool completely.
• Then cover with plastic wrap and refrigerate for at least an hour, preferably overnight.

To make the pistachio whipped cream:

• In a mixing bowl with a whisk attachment, whip heavy cream on medium-high speed until hard peaks form, about 3 minutes.
• Add the pistachio butter and vanilla extract. Gently fold the mixture until smooth and well combined. (TIP: Don't walk away from the mixer, as it's easy to overwhip the whipped cream, which will turn grainy and separated.)
• Transfer the whipped cream into a piping bag with a decorative tip. Pipe the cream over the cheesecake and garnish with chopped pistachios and/or white chocolate.