1. – Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.

2. – In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom and 1 inch up the sides of the prepared pan.

3. – In a large bowl, beat the cream cheese with a hand mixer until light and fluffy. Gradually add the sugar and beat until well combined.

4. – Add the sour cream, flour, and vanilla, and mix until smooth. Crack the eggs one at a time, beating well after each addition.

5. – Fold in the 1 cup of chopped pistachios.

6. – Pour the cheesecake batter into the prepared pan. Scatter the fresh raspberries over the top and use a knife to gently swirl them into the batter.

7. – Bake for 55-65 minutes, or until the center is almost set. Turn off the oven and leave the cheesecake in the oven for an additional 1 hour.

8. – Remove the cheesecake from the oven and let it cool completely on a wire rack. Refrigerate for at least 4 hours or up to 3 days.

9. – When ready to serve, remove the springform ring and garnish the top of the cheesecake with additional chopped pistachios.