Cheesecake Base

• Place the softened butter and sugar into the bowl of your stand mixer with flat beater attachment, beat until it is light and fluffy. Add the yolk and mix again.Use a rubber spatula to scrape the sides  of the bowl while mixing.
• Add the flour and salt, mix for 30 seconds or until crumbs form. It is important not to over mix the dough!
• Transfer the dough on a baking tray lined with parchment paper, cover with plastic and freeze for at least 30 minutes.
• Preheat your oven to 350° F| 180°C.
• Bake for 17-20 minutes. The baked pâte sablée should be crispy and golden brown. Allow to cool down completely.
• Grind into crumbs in a food processor. Transfer to a medium bowl.
• Add the pistachio flour, almond flour, chopped pistachio , coconut oil and butter, and mix to combine.
• Press into bottom and sides of a 8-inch(20 cm) cheesecake pan with 3-inch (7 cm) sides and freeze for at least 30 minutes.

Cream Cheese Filling

• Preheat your oven to 300° F| 150°C.
• In a mixer bowl fitted with paddle attachment, beat cream cheese with sugar on medium-high speed until very smooth, about 2 minutes.
• Add eggs, one at a time, beating after each addition. Stir in pistachio paste, heavy cream and chopped pistachios. 
• Remove the cheesecake base from the freezer. Pour over the frozen crust, smoothing out to sides of the pan. 
• Bake in the preheated oven over water bath until top is light brown and center has a slight jiggle to it, about 60-90 minutes. Allow to cool in a pan on a wire rack for 2 hours. 
• Once it is baked, cover with plastic wrap and refrigerate for at least 6 hours before decorating. 

Cream Cheese Frosting

• Combine well-chilled heavy cream and cream cheese in a bowl.
• Add the powdered sugar, pistachio paste and beat on medium until smooth. Use your stand mixer or a hand mixer.
• Pipe rosettes around the cake. Sprinkle with chopped pistachios.