📖 Instructions

1. Preheat the oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil; this will act as a barrier for the water bath.
2. In a food processor, pulse the pistachios until finely ground. Add the graham cracker crumbs, sugar, and melted butter. Pulse until well combined. The mixture should resemble wet sand.
3. Press the pistachio-graham cracker mixture firmly into the bottom of the prepared springform pan. Use the bottom of a measuring cup to create an even, compact crust. Bake for 10 minutes, then let it cool slightly while you prepare the filling. I tend to let it sit for 12-15 just to be sure it's cooled down.
4. In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. This might take a minute or two, just be patient until the lumps are gone!
5. Add the sugar and continue to beat until well combined. Scrape down the sides of the bowl to ensure everything is evenly mixed. Don't want any sugary surprises later!
6. In a separate bowl, whisk together the eggs, sour cream, heavy cream, rose water, cardamom, and vanilla extract. Make sure it's all combined before adding it to the cream cheese.
7. Gradually add the wet ingredients to the cream cheese mixture, beating on low speed until just combined. Be careful not to overmix, as this can incorporate too much air and cause the cheesecake to crack.
8. Pour the filling over the cooled crust. Gently tap the springform pan on the counter to release any air bubbles. Smooth the top with a spatula.
9. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. The water bath is crucial for even baking and preventing cracks! I've forgotten this step once or twice... don't be like me!
10. Bake in the preheated oven for 75-90 minutes, or until the edges are set but the center still has a slight jiggle. The jiggle is what you want! It will firm up as it cools.
11. Turn off the oven and crack the door slightly. Let the cheesecake cool in the oven for 1 hour. This gradual cooling process helps prevent cracking.
12. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Cover with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. This is the hardest part...waiting!
13. Once chilled, carefully remove the sides of the springform pan. Garnish with chopped pistachios and dried rose petals before serving. Because presentation matters! I mean, come on, it's beautiful!