Preheat your oven to 325°F (160°C).

In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.

Press the crumb mixture into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove from the oven and set aside to cool.

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.

Add the sugar and mix until fully incorporated, scraping down the sides of the bowl as necessary.

Mix in the sour cream, finely ground pistachios, pistachio pudding mix, vanilla extract, and almond extract. Blend until the mixture is smooth and well combined.

Pour the cream cheese mixture over the prepared crust, smoothing the top with a spatula.

Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set but the center is slightly jiggly.

Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour to prevent cracking.

Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight, to set completely.

Before serving, top the cheesecake with chopped pistachios for added texture and flavor.