Blend the graham cracker crumbs until finely ground. Combine with melted unsalted butter and granulated sugar, mixing until the texture resembles wet sand. Press into the bottom of a 9-inch springform pan and freeze for 30 minutes.

Whip heavy whipping cream on high speed until stiff peaks form, about 3-5 minutes. Cover and refrigerate.

Beat softened cream cheese and confectioners sugar until smooth. Gradually mix in pudding mix, vanilla extract, almond extract, and sour cream until creamy.

Fold whipped cream into cream cheese mixture gently. Spoon filling into chilled crust and smooth the top. Cover with plastic wrap.

Chill in the refrigerator for at least 6-8 hours or overnight until set.

Release the sides of the springform pan, slice the cheesecake, and serve cold garnished with additional whipped cream and chopped pistachios.