1. – Preheat oven to 325°F. Grease a 9-inch springform pan.

2. – In a large bowl, beat the cream cheese with a hand mixer until light and fluffy.

3. – Gradually add the sugar and continue beating until well combined.

4. – Add the sour cream and vanilla, mixing until smooth.

5. – Add the eggs one at a time, beating well after each addition.

6. – Fold in 3/4 cup of the chopped pistachios.

7. – Pour the batter into the prepared springform pan.

8. – Arrange the fresh raspberries on top of the cheesecake batter and sprinkle with the remaining 1/4 cup of chopped pistachios.

9. – Bake for 55-65 minutes, until the center is almost set.

10. – Turn off the oven and leave the cheesecake in the oven for an additional 1 hour.

11. – Remove from the oven and allow to cool completely on a wire rack.

12. – Refrigerate the cheesecake for at least 4 hours, or overnight, before serving.