1. Crush the cookies until you get fine crumbs. Finely chop the almonds. Mix everything with the melted butter. Transfer the mixture to a 9-inch baking tin* with loose bottom and press down to create an even layer.

2. Add the shelled pistachios together with a bit of water to a blender and blitz to create a smooth paste. This process takes a few minutes. I recommend giving the blender short breaks from time to time so it does not overheat.

3. Let the gelatin leaves soak in cold water for about 5-7 minutes. Mix the cream cheese, pistachio paste, sugar, and vanilla extract in a large bowl.

4. Gently squeeze out the gelatin, add it to a small saucepan and heat up on the stove until melted. Remove from the heat, add 2-3 tablespoons of the cream cheese mixture and mix well. Return this mixture to the large bowl and stir in.

5. Whip the heavy cream until stiff peaks form. Add to the large bowl and fold in. Pour the cream cheese filling on the prepared cookie base and spread evenly. Place the cheesecake in the fridge for at least 4-5 hours or overnight.

6. Add the chopped white chocolate, heavy cream, and pistachio paste to a microwave-safe bowl and heat up in the microwave until the chocolate has melted. Stir to get a smooth chocolate sauce – make sure it is not too hot. Let cool down a bit, then pour over the cheesecake and spread evenly. Place in the fridge for another 1-2 hours.

7. Remove the cake from the baking tin and place on a serving plate. Decorate with chopped pistachios to your liking.