In a mixing bowl, combine the vanilla wafer crumbs, granulated sugar, salt, and melted unsalted butter. Stir until well-combined and resembles wet sand. Press mixture into the bottom and up the sides of a cheesecake or springform pan. Chill in the refrigerator for 30 minutes to set.

In a large mixing bowl, beat the room-temperature cream cheese until smooth and creamy, about 2-3 minutes. Gradually add the instant pistachio pudding mix, vanilla extract, pistachio extract, and powdered sugar, mixing until fully combined. Slowly pour in the heavy cream and whip until light and fluffy, about 3-4 minutes.

Take the chilled crust from the refrigerator and pour the filling into it. Smooth the top with a spatula. Cover with plastic wrap and chill for at least 6 hours or overnight.

Whip the remaining heavy cream with powdered sugar and vanilla extract in a bowl until stiff peaks form, about 3-5 minutes.

Remove the cheesecake from the refrigerator, top with whipped cream, and sprinkle chopped pistachios before serving. Slice and enjoy!