Cookie Dough

1. Melt the unsalted butter in a saucepan over low heat.
2. Grind the unsalted pistachios into fine powder in a food processor.
3. Grind the Maria biscuits into fine crumbs in a food processor.
4. Combine the biscuit crumbs and pistachio powder in a deep bowl. Add the melted butter and mix well.
5. Press the mixture firmly into a springform pan lined with parchment paper. Refrigerate.

Cheesecake Batter

1. Combine half the creamed cheese with granulated sugar, vanilla sugar, and pistachio paste. Mix for 1 minute.
2. Add the remaining creamed cheese and sift in the cornstarch. Mix for 1 minute.
3. Fold in the eggs one by one using a spatula.
4. Grease a baking pan and line it with parchment paper. Pour in the batter.
5. Bake in a preheated oven at 125°C (257°F) for 60-65 minutes. Let cool in the oven for 1 hour. Refrigerate overnight.

Topping

1. Melt the pistachio paste over low heat and pour it over the cheesecake. Let set.
2. Cut the cheesecake into slices and garnish with raspberries, pistachios, and lime.

• 50g unsalted pistachios
• 50ml unwhipped heavy cream
• 15g powdered sugar
• 50g white chocolate

1. Heat the heavy cream in a saucepan until nearly boiling. Remove from heat and add chopped white chocolate. Let sit for 1 minute, then stir until smooth.
2. Blend with pistachios and powdered sugar in a food processor until smooth.