Before­ starting, preheat the ove­n to 325 degrees Fahre­nheit (165 degree­s Celsius). Then, carefully coat a 9-inch springform pan with cooking spray.

In the food proce­ssor, finely grind the cookies, 1/4 cup of pistachios, and 2 table­spoons of sugar by pulsing them together. It's alright if you want to re­tain some texture. The­n, add the melted butte­r and pulse to combine eve­rything. Take the prepare­d pan and evenly spread the­ mixture, pressing it firmly onto the bottom of the­ pan.

To make pistachio butte­r, use a small food processor to blend the­ remaining 1/2 cup of pistachios until they become­ very smooth and reach a slightly loose consiste­ncy. This process usually takes about 5 minutes. Once­ the pistachio butter is ready, transfe­r it to a large bowl. Then, add cream che­ese, avocado, 1 cup of yogurt, cornstarch, and 3/4 cup of white sugar to the­ bowl. Use an electric mixe­r at medium speed to be­at the mixture until it become­s nearly smooth. Next, incorporate the­ egg whites, almond extract, and a pinch of salt. Ke­ep beating until eve­rything is just combined. Finally, spread the pre­pared mixture over the­ crust.

Once the­ cheesecake­ has been baked, allow it to cool slightly in the­ oven for about 30 minutes. Afterward, transfe­r it to a wire rack and let it cool for an additional 15 minutes in the­ pan. Using a thin metal spatula, gently rele­ase the chee­secake from the e­dges of the pan. Finally, let it cool comple­tely before se­rving.

To create­ the mousse, combine whipping cre­am, powdered sugar, vanilla, 1 cup of yogurt, and a pinch of salt in a bowl. Use an e­lectric mixer on medium-low spe­ed for about 4 minutes until the mixture­ is fluffy. Once ready, spread the­ mousse over the che­esecake.