Raspberry Pistachio Cheesecake

Directions:
Preheat the oven to 350°F (175°C). Mix ground pistachios, sugar, melted butter, and a pinch of salt in a bowl. Press into the bottom of a springform pan and bake for 10 minutes. Cool completely.
Beat cream cheese, sugar, and flour until smooth. Add eggs one at a time, then vanilla and sour cream.
Pour the filling over the crust and bake for 55 minutes. Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour.
For the sauce, combine raspberries, sugar, and lemon juice in a saucepan. Cook over medium heat until the berries break down. Strain to remove seeds.
Once the cheesecake is cool, pour the raspberry sauce over the top, then garnish with fresh raspberries, chopped pistachios, and red sprinkles. Refrigerate for at least 3 hours before serving.