Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.

In a medium bowl, combine the chopped pistachios, graham cracker crumbs, and sugar.

Stir in the melted butter until the mixture is evenly moistened.

Press the mixture firmly into the bottom of the prepared springform pan to create the crust.

Place the crust in the refrigerator while preparing the filling.

In a large mixing bowl, beat the cream cheese until smooth and creamy.

Gradually add the sugar, mixing well after each addition.

Stir in the vanilla extract.

Add the eggs one at a time, mixing gently after each addition.

Blend in the sour cream until the mixture is smooth and silky.

Pour half of the cheesecake batter over the chilled crust.

In a small bowl, gently mash the raspberries with the raspberry jam.

Spoon half of the raspberry mixture over the batter and swirl lightly with a knife.

Pour the remaining cheesecake batter into the pan.

Add the remaining raspberry mixture and create decorative swirls across the surface.

Bake the Elegant Pistachio Raspberry Crunch Cheesecake for 55–65 minutes, or until the edges are set and the center slightly jiggles.

Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.

Remove from the oven and refrigerate for at least 4 hours, preferably overnight.

Before serving, garnish with fresh raspberries and chopped pistachios.