Chocolate Pistachio Crust

1. Add 1 1/2 cups (140g) graham cracker crumbs, 1/2 cup (64 g) ground pistachio, 1/4 cup (47 g) granulated sugar, 2 1/2 tbsp (14 g) unsweetened cocoa powder, and 1/4 tsp salt to a mixing bowl and whisk well. Add 6 tbsp (85 g) melted unsalted butter and mix until the mixture feels like wet sand.
2. Pour the mixture into a 9-inch tart pan or cake pan and use your hands or a measuring cup to press the mixture into an even layer on the bottom and sides of the tart pan. Set aside.

Cheesecake

1. Preheat the oven to 325°F/162°F
2. In a large mixing bowl, add 16 oz (2 packages) cream cheese and mix, using a hand mixer or stand mixer with a paddle attachment, until smooth. Add 1/4 cup (47 g) sour cream, 1/4 cup (56 g) mascarpone cheese, and 3/4 cup (150 g) granulated sugar and mix for 1 minute or until well combined. Add 1 egg, 1 1/2 tsp vanilla, and 1/4 tsp salt, and mix until well combined.
3. Pour the cheesecake filling into the chocolate pistachio graham cracker crust and use a spoon or spatula to spread the filling into an even layer.
4. Bake the cheesecake for 30-40 minutes or until the cheesecake is set but the center slightly jiggles when shaken. Remove from oven and cool completely before refrigerating for at least 2-3 hours. Decorate with cherry halves before serving. I used Rainer and Black cherries!