Prepare the pan and oven

• Preheat the oven to 180 °C.
• Butter a 9-inch round springform pan and turn its base upside down so the cheesecake releases more easily.
• Line the bottom of the pan with baking paper.

Make the crust

• Crush the biscuits finely and place them in a bowl.
• Pour in the melted butter and stir until the crumbs are evenly coated.
• Add the mixture to the prepared pan and press it firmly into an even layer using the bottom of a glass or cup.

Bake the crust

• Bake the crust for 10 minutes.
• Take it out of the oven and let it cool completely.

Beat the cream cheese and sugar

• Place the cream cheese in a mixing bowl and beat until smooth.
• Add the sugar and continue beating until fully incorporated.

Build the filling

• Mix in the sour cream until fully blended.
• Pour in the cooled melted white chocolate.
• Add the pistachio spread, salt, vanilla extract and cornstarch and mix until the batter is smooth and evenly combined.

Add the eggs

• Add the eggs one at a time, mixing after each addition just until incorporated.

Assemble the water bath

• Wrap the outside of the springform pan with at least 3 layers of aluminum foil, sealing it well.
• Pour the cheesecake batter over the cooled crust, lightly tap the pan on the counter to remove trapped air bubbles and level the surface.
• Place the wrapped pan into a larger baking dish and carefully pour hot water into the outer pan until it reaches halfway up the sides of the springform pan.

Bake the cheesecake

• Place in the oven and bake at 160 °C without opening the oven door.
• After 1 hour, switch off the oven and leave the cheesecake inside for another hour with the door closed.

Cool and chill

• Remove the cheesecake from the water bath and carefully peel away the foil.
• Let the cheesecake cool completely at room temperature.
• Cover with plastic wrap and chill in the refrigerator overnight.

Add the pistachio topping

• Gently melt the pistachio spread until it becomes pourable.
• Pour it evenly across the top of the cold cheesecake.
• Refrigerate so it can set.

Decorate and serve

• Decorate with crushed pistachios and dried rose petals.
• For clean slices, wipe the knife between each cut.