📖 Instructions

1. **Prepare the Crust:** Preheat your oven to 350°F (175°C). In a food processor, combine 1 1/2 cups graham cracker crumbs, 5 tablespoons melted unsalted butter, and 1/4 cup granulated sugar. Pulse until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer.
2. **Bake the Crust:** Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool completely. This step helps the crust to set and prevents it from becoming soggy.
3. **Make the Filling:** In a large mixing bowl, beat 3 (8-ounce) packages of cream cheese, softened, with an electric mixer until smooth and creamy. This may take a few minutes, but its so worth it. It has to be like, you know, no chunks.
4. **Add Sugar and Flavorings:** Gradually add 1 1/2 cups granulated sugar, beating until well combined. Mix in 1 teaspoon vanilla extract and 2 tablespoons rosewater. Be careful not to overmix, as this can incorporate too much air into the filling and cause it to crack during baking.
5. **Incorporate Eggs:** Add 4 large eggs, one at a time, beating gently after each addition. Mix until just combined. The mixture should be smooth and lump-free.
6. **Add Sour Cream:** Stir in 1 cup sour cream until well combined. Sour cream adds moisture and tanginess to the cheesecake, creating a richer flavor and smoother texture.
7. **Fold in Pistachios:** Gently fold in 1/2 cup chopped pistachios. Distribute them evenly throughout the filling. Be careful not to overmix.
8. **Pour Filling into Crust:** Pour the cream cheese filling over the cooled graham cracker crust, spreading it evenly. Smooth the top with a spatula.
9. **Bake the Cheesecake:** Wrap the bottom of the springform pan tightly with aluminum foil to prevent water from seeping in during the water bath. Place the wrapped pan inside a larger baking pan. Pour hot water into the larger pan until it reaches about halfway up the sides of the springform pan.
10. **Water Bath Baking:** Bake in the preheated oven for 60-75 minutes, or until the cheesecake is set around the edges but still slightly wobbly in the center. The internal temperature should reach 150°F (65°C).
11. **Cool Slowly:** Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This gradual cooling process helps prevent cracks from forming on the surface.
12. **Refrigerate:** 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 allows the cheesecake to set fully and develop its flavors.
13. **Garnish and Serve:** Before serving, garnish the cheesecake with additional chopped pistachios and edible rose petals (optional). Carefully remove the sides of the springform pan and slice the cheesecake into wedges. Serve chilled and enjoy!