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Ingredients
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Crust
Cheesecake Filling
Pistachio Dust
Method
Crust Preparation
Preheat the Oven
Preheat your oven to 350°F (175°C).
Combine Crust Ingredients
In a medium mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined.
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for 8-10 minutes. Remove from the oven and let cool while preparing the filling.
Cheesecake Filling Preparation
Prepare the Filling
In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.
Add Sugar and Cocoa
Gradually add the granulated sugar and cocoa powder to the cream cheese, mixing until fully combined.
Incorporate Other Ingredients
Add the vanilla extract and sour cream, mixing until smooth. Add the eggs one at a time, mixing well after each addition until the mixture is well combined.
Pour into Crust
Pour the cheesecake filling over the cooled graham cracker crust. Smooth the top with a spatula.
Bake the Cheesecake
Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour.
Chill the Cheesecake
Remove the cheesecake from the oven and let it cool to room temperature. Cover and refrigerate for at least 4 hours, or overnight for best results.
Pistachio Dust Preparation
Prepare the Pistachios
In a food processor, pulse the shelled pistachios until they reach a fine dust consistency. Be careful not to over-process; you want a dust, not a paste.
Serving the Cheesecake
Serve and Garnish
Once the cheesecake has chilled, remove it from the springform pan. Slice the cheesecake and sprinkle the pistachio dust over the top before serving.