1-In a medium mixing bowl, mix together: In a medium mixing bowl, mix together the graham cracker crumbs and butter. Pack into the bottom of an 8″ or 9″ round Springform pan. Refrigerate for 30 minutes to allow it to set. You can also bake for 5 minutes at 350 degrees if short on time.
2-In a large mixing bowl, use an: In a large mixing bowl, use an electric mixer to beat together the cream cheese, pistachio pudding, powdered sugar and almond extract until well combined and smooth. Set aside.
3-In a separate mixing bowl, beat the: In a separate mixing bowl, beat the heavy cream on high until stiff peaks form, about 3-4 minutes.
4-Carefully fold the heavy cream into the: Carefully fold the heavy cream into the cream cheese mixture until well combined, without deflating the whipped cream.
5-Spread the mixture in an even layer: Spread the mixture in an even layer over the graham cracker crust. Refrigerate for at least 6 hours and up to 24 hours before serving.