Preheat your oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs and finely ground pistachios with melted unsalted butter until well mixed. Press this mixture firmly into the bottom of a 9-inch springform pan and bake for 10 minutes. Let it cool.

In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Gradually add in the melted white chocolate and heavy cream, mixing gently until fully combined.

Add the eggs one at a time to the creamy filling with the mixer on low speed, ensuring each egg is incorporated before adding the next. Pour the filling into the cooled crust.

Place the filled springform pan in a larger roasting pan and pour hot water into the outer pan until it reaches halfway up the sides of the cheesecake pan. Bake for 60 to 70 minutes until the edges are set but the center is slightly jiggly.

Turn off the oven and crack the door open, allowing the cheesecake to cool inside for about 1 hour. Then refrigerate for at least 4 hours or overnight to fully set.

Before serving, drizzle generously with salted caramel sauce and garnish with chopped pistachios and white chocolate chunks.