• Preheat your oven to 400 Degrees grease a 9inch springform pan and line the bottom with parchment paper
• in a food processor add the cinnamon graham crackers and about 1bsp of pistachios and plus until they turn into crumbs add the melted butter slowly until the graham crackers turn into wet sand texture.
• press the mixture firmly into the springform pan bake for about 7 minutes then remove from oven let cool

Cheesecake filling

• in large standing mixer bowl beat the cream cheese and granulated sugar together until smooth and creamy add the eggs one at a time until beating well after each egg
• mix in the the Crema, Condense milk, Pistachio jello, heavy cream and almond and the vanilla extract. make sure everything is fully combined
• fold in the remaining pistachios, and about 3 drops of green food coloring to get the "green" color pour the filling over the cooled crust in the springform bath make a water bath
• bake in over for about 60-70 minutes until the center of the cheesecake is set but a little jiggle. the edges should be a little brown. turn the oven off and let the cheesecake cool in the oven with the door slightly open. for about 30-1 hour
• remove from oven and let cool at room temp for about 2 hours then place in fridge for about 5 hours or overnight to set.

🍓MAKE STRAWBERRY GLA🍓ZE

• combine strawberries and sugar in medium sauce pan
• whisk together lemon juice, vanilla and almond extract, and cornstarch until smooth no lumps. pour over strawberries and stir well
• bring to boil and reduce to low until cooled and thicken
• Top cheesecake with strawberry Glaze and more pistachios serve and enjoy.