In a medium bowl, combine graham cracker crumbs with melted butter until evenly coated. Press into the bottom of an 8" or 9" round Springform pan.

In a large mixing bowl, beat softened cream cheese until smooth. Gradually add instant pistachio pudding mix, powdered sugar, and almond extract, mixing until creamy.

In a separate bowl, whip heavy cream until stiff peaks form, about 3-4 minutes. Set aside.

Gently fold whipped cream into cream cheese mixture until well combined.

Spread the filling evenly over the chilled crust. Cover and refrigerate for at least 6 hours to set.

After chilling, remove the sides of the Springform pan and garnish with whipped cream and chopped pistachios before serving.