Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, chopped pistachios, melted butter, and granulated sugar. Mix until evenly moistened.

Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Use the flat bottom of a measuring cup to ensure the crust is compact. Place the pan in the freezer while you prepare the filling.

Prepare the Whipped Cream: In a large, chilled bowl, use an electric mixer to beat the cold heavy whipping cream until stiff peaks form. Set aside.

Prepare the Cheesecake Base: In a separate bowl, beat the softened cream cheese until completely smooth with no lumps. Gradually beat in the sifted powdered sugar until well combined.

Incorporate Matcha: Whisk the sifted matcha powder into the cream cheese mixture, along with the vanilla extract and lemon juice, until the color is uniform and vibrant green.

Combine: Gently fold the pre-whipped heavy cream into the matcha cream cheese mixture in three additions, taking care not to deflate the volume. Fold until just combined and smooth.

Assemble and Chill: Pour the filling over the chilled crust in the springform pan. Smooth the top with an offset spatula. Cover the pan loosely with plastic wrap and refrigerate for a minimum of 6 hours, or preferably overnight, until completely set.

To Serve: Once fully set, carefully release the springform side. Garnish with a dusting of extra matcha powder or chopped pistachios before slicing and serving chilled.