We bake the cheesecake in a water bath, so secure the baking pan from the outside with 3-4 sheets of aluminum foil - press it firmly against the pan - if you don't know how to do this, watch my short video below the recipe.

Line the inside of the pan with baking paper.

Blend the biscuits into a powder, or crush them very thoroughly - e.g., with a rolling pin.

Add the melted butter and mix thoroughly.

Pour the biscuits into the prepared pan and press firmly over the entire bottom.

Transfer the quark cheese to a large bowl, add the pistachio cream, yogurt, sugar, flour, and eggs.

Blend everything together on medium speed with a mixer - just until combined into a smooth mass.

Transfer the cheesecake mixture to the pan and smooth the surface.

Place the cheesecake pan into a larger pan or baking sheet (one that doesn't leak) and pour hot water into it.

Place both pans into an oven preheated to 160 degrees Celsius (top/bottom heat mode) and bake the cheesecake for 1.5 hours.

After baking, remove the cheesecake from the oven, remove the springform ring, and let it cool.

Briefly heat the pistachio cream in the microwave until it is slightly liquid.

Pour it over the top of the cheesecake and spread it over the entire surface.

Finally, sprinkle with chopped pistachios.