Combine all crust ingredients in a large mixing bowl. Mix well until well combined. Press the mixture into the base and up the sides of the tin to make a pie shell. Refrigerate for at least 40 minutes.
Mix the sugar and the soft cream cheese in a large bowl. Stir until creamy and smooth for about 5 minutes. Pour in melted chocolate and vanilla. Mix well. (We can use electric mixer in mixing the ingredients).
Pour the filling mixture over the cold crust. Refrigerate at least 2 hours before proceeding.
Combine powdered sugar and pistachios in a food processor. Slowly pour in and mix heavy cream. The mixture will thicken after a few minutes. Spread the cream over the cheesecake.
Serve, share and ENJOY!
