Pistachio Pumpkin Cheesecake

Preheat oven to 350ºF.

For the crust:
In the bowl of a food processor, chop pistachios to very fine meal. Transfer to a medium mixing bowl. Mix in agave and vanilla with a fork. The dough should be cohesive but not wet.

With a rubber spatula, pat dough into a nonstick 9-inch spring form pan. Bake in preheated oven for about 10 minutes, or until edges just start to brown. Remove from oven.

Add 2 cups hot water to a round or square cake pan. Place pan on lower oven shelf (the steam will minimize cracking of the top of the cheesecake).

For the filling:
In the bowl of a food processor or jar of a blender, combine all ingredients for the filling. Process or blend just until smooth.

Pour blended mixture into crust. Spread out evenly and place in oven on shelf above the cake pan and water. Bake cheesecake for 30–40 minutes or until filling is just set. Turn off oven. Open oven door halfway and allow cheesecake to cool in the oven. (This will also help to minimize cracking.)

Remove cheesecake from the oven. Cover with plastic wrap and refrigerate for 4 hours before serving.