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Mix graham cracker crumbs, melted butter, and finely chopped pistachios in a bowl.
Press the mixture into the bottom of mini cheesecake molds or tart pans and chill in the refrigerator for 15 minutes.
Make the Cheesecake Layer:
Beat the cream cheese until smooth.
Add powdered sugar and vanilla extract, and mix until combined.
Fold in the melted white chocolate until fully incorporated.
Gently fold in the whipped cream to keep the mixture airy and light.
Spoon the cheesecake mixture over the prepared crust layer and smooth the tops with a spatula. Chill for at least 1 hour.
Create the Pistachio Layer:
In a saucepan over low heat, warm pistachio paste, milk, and honey until smooth.
Stir in the bloomed gelatin and cook until fully dissolved.
Pour the pistachio mixture gently over the chilled cheesecake layer and return to the refrigerator to chill until set, about 1-2 hours.
Decorate and Finish:
Pipe swirls of whipped cream or cream cheese frosting on top of the pistachio layer.
Sprinkle crushed roasted pistachios over the top and garnish with a few whole pistachios for the final touch.
Serving and Storage Tips:
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