Preheat your oven to 325°F (160°C). Line an 8x8 inch baking pan with parchment paper, making sure to leave an overhang on two sides; this will be your handles to easily lift the bars later.

In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and the melted butter. Mix until well combined and the crumbs are moistened. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes until lightly golden, then remove from the oven and let cool slightly while you prepare the filling.

In a large bowl, using an electric mixer (either handheld or stand mixer with paddle attachment), beat the softened cream cheese on medium speed until it's perfectly smooth and creamy, about 2-3 minutes. Don't forget to scrape down the sides of the bowl to ensure everything gets incorporated.

Gradually add the 0.75 cup of granulated sugar to the cream cheese mixture, beating until just combined and smooth. Next, beat in the eggs one at a time, mixing only until each egg is just incorporated before adding the next. Stir in the vanilla extract.

Gently fold in the pistachio paste until it's evenly distributed, giving your filling that lovely, subtle green hue. Then, stir in the 1/4 cup of finely chopped pistachios for a bit of texture.

Pour the luscious pistachio cheesecake filling over the cooled crust in the prepared pan and spread it evenly. Bake for 30-35 minutes, or until the edges appear set and the center still has a slight jiggle when gently shaken. This indicates it’s perfectly cooked without being overbaked.

Remove the pan from the oven and let the cheesecake cool completely on a wire rack at room temperature. Once cool, cover the pan loosely with plastic wrap and transfer it to the refrigerator to chill for at least 4 hours, or ideally overnight, for the best set, flavor, and ease of cutting.

Once thoroughly chilled, use the parchment paper overhang to carefully lift the entire cheesecake from the pan. Place it on a cutting board and cut it into 9 or 16 bars using a sharp, thin knife. For the neatest edges, wipe the knife clean with a damp cloth between each cut. Garnish with a sprinkle of additional chopped pistachios just before serving if you like.