Preheat your oven to 350°F (175°C). Combine graham cracker crumbs, melted butter, and sugar in a mixing bowl. Press the mixture into the bottom of a 9-inch springform pan and bake for about 10 minutes until lightly golden.

In a large mixing bowl, combine softened cream cheese and pistachio pudding mix. Use an electric mixer to beat until smooth and creamy, about 2-3 minutes. Gently fold in whipped cream.

Gently swirl in fresh raspberries into the filling or layer them on top, ensuring they distribute evenly without breaking.

Pour the cheesecake filling into the cooled crust, smoothing the top. Cover with plastic wrap and refrigerate for at least 1 hour or until set.

Remove the cheesecake from the refrigerator, unhinge the springform pan, and transfer to a serving platter. Garnish with additional raspberries and crushed pistachios.