Make the Crust

1. Toss those graham crackers into a food processor and blitz them into fine crumbs. (If you’re feeling old-school, grab a zip-top bag and a rolling pin — arm workout included!)

2. Stir in the melted butter until all the crumbs look evenly moistened and sandy.

3. Lightly grease a 7-inch springform pan — this will make releasing your cheesecake way easier later.

4. Pour the buttery crumbs into the pan, pressing them firmly into the base and pushing them about three-quarters up the sides.
   Pro tip: Use the bottom of a measuring cup to pack it tight — it helps your crust stay sturdy and slice beautifully.

5. Pop the crust into the freezer while you prep the filling. This quick chill will firm things up and make layering easier.

Make the Cheesecake Filling

1. In a large mixing bowl or the bowl of your stand mixer, beat together the softened cream cheese, vanilla, powdered sugar, and milk until completely smooth and creamy.
   Hint: If you see any lumps, keep mixing — this is your cheesecake base, so smooth is the name of the game.

2. Sprinkle in the pistachio pudding mix and beat again until it’s fully incorporated and thickened. That gorgeous pistachio color will start to shine!

3. Gently fold in the whipped topping until everything is evenly blended. You want the texture light, fluffy, and cloud-like.

4. Retrieve your crust from the freezer and pour in the cheesecake mixture. Smooth the top with an offset spatula or the back of a spoon until it’s nice and even.

5. Sprinkle the chopped pistachios evenly across the top for a salty-sweet crunch that’s pure perfection.

6. Chill the cheesecake in the fridge for at least 2 hours before serving. Longer chill = firmer texture and cleaner slices.