Directions:
Preheat Oven:
1. Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan.
Make the Crust:
2. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan.
Make the Raspberry Mousse:
3. In a small saucepan, combine fresh raspberries, granulated sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens, about 10 minutes. Let cool.
4. Fold the cooled raspberry mixture into the whipped cream. Spread the raspberry mousse over the crust and refrigerate.
Make the Pistachio Mousse:
5. In a medium bowl, combine pistachio paste and granulated sugar. Fold in the whipped cream. Spread the pistachio mousse over the raspberry mousse layer and refrigerate.
6. Sprinkle chopped pistachios over the pistachio mousse layer.
Make the Topping:
7. Pour melted white chocolate over the top of the cheesecake. Garnish with fresh raspberries and chopped pistachios.
Chill:
8. Refrigerate the cheesecake for at least 4 hours or overnight before serving.
Serve:
9. Carefully remove the springform pan sides, slice, and enjoy this Elegant Pistachio Raspberry Crunch Cheesecake!
**Prep Time:** 30 minutes | **Cooking Time:** 10 minutes (for raspberry mixture) | **Total Time:** 4 hours 40 minutes (including chilling time)
**Kcal:** 450 kcal per slice | **Servings:** 12 servings
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