Preheat the oven to 350°F (176°C).

Prepare the crust: add the cookies and pistachios into a food processor or large blender. Pulse until finely crumbled. Add in the melted vegan butter and continue to pulse. Line a 9 inch (or you can use 8 inch) springform pan with parchment paper on the bottom. Pour the mixture in the pan. Use a spatula to press it down firmly. You can then also take a flat bottomed glass and use it to compress it down further.

Add the other ¾ cup of pistachios into the food processor. Pulse a few times to get a chopped texture. You can also do this with a knife. Pour into a bowl and set aside.

In a food processor blend the the tofu, cream cheese, pistachio pudding mix, and sugar, Blend until smooth. Pour into the pan and smooth out. Place the chopped pistachios on top.

Bake in the oven for 50 to 60 minutes. The outer edge of the vegan cheesecake should be golden brown and cheesecake should be slightly jiggly when done baking.

Let the cake cool for 30 to 60 minutes on the counter, just to cool slightly.

Then cover with foil and place in the fridge for at least 12 hours to chill but overnight is best. Keep in the fridge until ready to eat. Dust with powder sugar before serving if desired.