In a medium bowl, combine vanilla wafer crumbs, granulated sugar, and a pinch of salt. Pour in the melted unsalted butter and mix until the mixture resembles wet sand. Firmly press the crust mixture into the bottom of a greased springform pan, ensuring it's even. Chill the crust in the refrigerator for at least 30 minutes.

In a large mixing bowl, beat the room temperature cream cheese until smooth and creamy, about 2–3 minutes. Add the instant pistachio pudding mix, vanilla extract, pistachio extract, and powdered sugar. Blend until fully combined. Gradually pour in the heavy cream and whip until light and fluffy, about 4 minutes.

Remove the chilled crust from the refrigerator and spoon the pistachio filling into the crust. Smooth the top with an offset spatula. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.

Just before serving, pour heavy cream into a clean mixing bowl, add powdered sugar and a splash of vanilla extract. Beat on medium-high speed until stiff peaks form, about 3–5 minutes.

Once the cheesecake has chilled, remove it from the springform pan. Spread or pipe the whipped cream over the top, and sprinkle chopped pistachios for garnish. Slice and serve.