In a mixing bowl, combine vanilla wafer crumbs, granulated sugar, and salt, then drizzle in melted unsalted butter. Mix until crumbs resemble wet sand. Press into cheesecake pan and chill for 30 minutes.

Beat cream cheese until smooth, then add pistachio pudding mix, vanilla extract, pistachio extract, and powdered sugar. Mix until combined.

Whip heavy cream until stiff peaks form, then gently fold into pistachio mixture until well incorporated.

Spoon filling into chilled crust and smooth the top. Cover and refrigerate for at least 6 hours or overnight.

On serving day, whip heavy cream with powdered sugar and vanilla until stiff peaks form. Spread or pipe onto cheesecake.

Sprinkle with chopped pistachios before serving. Slice and serve chilled.