Elegant & Creamy: Mini Pistachio Cheesecakes with a Crunchy Base 
Ingredients : 
For the Crust: 
1 cup graham cracker crumbs (or crushed digestive biscuits) 
1/4 cup unsalted butter, melted 
1 tablespoon sugar 

For the Pistachio Cheesecake Filling: 
8 oz (225 g) cream cheese, softened 
1/2 cup granulated sugar 
1/4 cup pistachio paste or finely ground pistachios 
1/2 teaspoon vanilla extract 
1/4 teaspoon almond extract (optional) 
1/2 cup heavy cream, whipped to soft peaks 

For the Topping: 
1/2 cup pistachio glaze (store-bought or homemade) 
1/4 cup crushed pistachios 

Instructions : 
Prepare the Crust: 
In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar, stirring until the mixture achieves a texture akin to wet sand. 
Firmly press the crust mixture into the bottoms of mini cheesecake molds or a muffin pan lined with parchment liners. Refrigerate while preparing the filling. 

Make the Cheesecake Filling: 
In a large mixing bowl, beat the softened cream cheese and granulated…