No-bake Pistachio Cheesecake | Easy to make with irresistible taste!

No-bake pistachio cheesecake recipe!
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Here is the full recipe! If you have questions I am happy to answer in comments!
EQUIPMENT
food processor or bag and rolling pin for crushing the biscuits.
cake ring or a tray with a falling bottom with a diameter of 19-20 cm
Stand mixer or hand mixer
INGREDIENTS
For the base:
150 g plain biscuits
50 g pistachios
60-70 g of melted butter
For the cheesecake cream:
600 g of cream cheese
400 g of whipping cream
100 g pistachio cream
160 g of powdered sugar
For the glaze:
100 g of white chocolate
60 ml of cream
1 tablespoon pistachio cream
Pistachios for sprinkling
INSTRUCTIONS
Preparation of the base
The first step is to prepare the base for the cheesecake
The base will consist of biscuits, pistachios and butter
Since pistachios have the hardest consistency, we need to put them in the food processor first. If we are not going to use a food processor, we can crush our nuts in a small blender or mortar, but still have a light texture
Pulse the nuts a few times until they break down, looking for a light texture
Add the biscuits and run the food processor. The biscuits should have the consistency of coarse sand. If we don't use a food processor, we can crush them in a bag by hitting them with a rolling pin.
Finally, add the butter and pulse a few times until everything is mixed.
We transfer the mixture for the base into a ring with baking paper below or into a form with a falling bottom.
We press well, as it can also cover part of the walls. We could use the clock or some kind of press
Leave in the refrigerator while preparing the cream
Preparation of the cheesecake cream
In a large bowl, mix the cream cheese with the sugar
Beat with the mixer until they are mixed and a creamy texture is obtained (1-2 minutes)
Then add the pistachio cream and continue to beat for a while
Set this bowl aside
In another bowl or in the bowl of the mixer, put the very well chilled whipping cream
Whip the cream to stiff peaks
Take the bowl with the cream cheese and slowly add the whipped cream with a spatula and swirling movements until the two creams are completely mixed
The cheesecake cream is ready!
Remove the biscuit base from the fridge
Put the cream on the base and smooth it so that it is evenly distributed
Refrigerate and leave for at least 1 hour before pouring the glaze
Preparing the pistachio glaze
In a small bowl, break the white chocolate, add the cream
Place the bowl in the microwave on low power in 15-20 second intervals. It will take about 2-3 intervals.
Remove from the microwave and add the pistachio cream and stir until smooth
Remove the cooled cheesecake from the refrigerator
Drizzle with the frosting and spread evenly
Return the cheesecake to the fridge and leave for at least 6 hours or overnight to set well!
Once it's ready, decorate with pistachio nuts on top!
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