Step 1: Preheat your oven to 350°F (175°C) and line an 8x8-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.
Step 2: In a medium bowl, combine the crushed pistachios, 1/4 cup granulated sugar, and melted butter. Mix until well combined.
Step 3: Press the pistachio mixture firmly into the bottom of the prepared baking dish to form an even crust. Bake for 10 minutes, then remove from the oven and let it cool completely on a wire rack.
Step 4: While the crust cools, prepare the cheesecake filling. In a large bowl, beat the softened cream cheese and 1/2 cup granulated sugar with an electric mixer until smooth and creamy.
Step 5: Gradually beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and heavy cream until just combined. Be careful not to overmix.
Step 6: Pour the cheesecake batter evenly over the cooled pistachio crust in the baking dish.
Step 7: Bake for 25-30 minutes, or until the center is mostly set with a slight jiggle. The edges should appear firm.
Step 8: Remove the cheesecake from the oven and let it cool completely at room temperature. Once cool, transfer the dish to the refrigerator and chill for at least 4 hours, or preferably overnight, for best results.
Step 9: Once chilled, use the parchment paper overhang to lift the cheesecake out of the baking dish. Cut into 9 or 12 bars.
Step 10: Garnish each bar with a dollop of whipped cream, a sprinkle of chopped pistachios, and optional fresh mint leaves and a dusting of powdered sugar. Serve immediately and enjoy!