Preheat your oven to 350°F (175°C).

In a mixing bowl, combine finely chopped pistachios, crumbled feta cheese, grated Parmesan, breadcrumbs, and melted butter. Mix well until all ingredients are evenly combined.

Press the crust mixture into the bottom of a springform pan and bake for 10 minutes until golden brown.

Sauté the mushrooms and minced garlic in a skillet over medium heat for about 5–7 minutes until softened. Let it cool.

In a large mixing bowl, beat softened cream cheese until smooth, then mix in sour cream, eggs, and additional Parmesan until creamy and well-blended. Fold in the sautéed mushroom and garlic mixture with salt and pepper.

Pour the filling over the baked crust and smooth it out evenly.

Bake for 35–40 minutes until set at the edges and lightly golden on top. Let cool for 10 minutes before removing the springform sides.

Garnish with fresh thyme and extra chopped pistachios before serving.