Grease a 20cm springform cake tin and fully line with baking paper, bringing it 8cm above the rim.
Preheat the oven to 180°C (not fan bake).
BASE: Blitz the biscuits in a food processor until fine crumbs. Add the butter and process again. Tip into the tin and press firmly into the base and up the sides. Chill until ready to cook.
FILLING: Blend cream cheese and sour cream in the food processor until smooth. Scrape down the sides then add all the remaining ingredients except the raspberries. Blend again, ensuring there are no lumps. Pour into the tin then gently dot raspberries over the top.
Bake on the middle shelf for 30 minutes; lower temperature to 150°C and cook for another 40 minutes or until the centre is set but still has a slight wobble. Turn off the oven, wedge the door open a few centimetres and leave cheesecake to cool for 2 hours. Remove from the oven and when completely cool, cover and refrigerate. Remove and take out of the tin 30 minutes before serving.
TO SERVE: Dollop over whipped cream and spoon over the passionfruit pulp. Top with raspberries and pistachios.
