Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.

In a bowl, combine graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Press the mixture into the bottom of the prepared pan to form the crust.

In a large bowl, beat the cream cheese and 1 cup of granulated sugar until smooth. Add vanilla extract and mix.

Add eggs one at a time, beating after each addition. Stir in sour cream, 1/2 cup heavy cream, and flour until just combined.

Fold in fresh raspberries and crushed pistachios. Pour the mixture over the crust.

Bake for 55-60 minutes, or until the center is set. Let the cheesecake cool completely.

Spread raspberry mousse over the top of the cooled cheesecake.

In a chilled bowl, whip 1 cup of heavy cream, powdered sugar, and 1 tsp vanilla extract until stiff peaks form. Pipe or spread the whipped cream over the cheesecake.

Garnish with fresh raspberries and crushed pistachios. Chill the cheesecake for at least 4 hours before serving.