Preheat the oven to 325°F (163°C).
In a food processor, pulse 1 1/2 cups pistachios until finely ground but not pasty.
In a medium bowl, combine the ground pistachios, graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until evenly moistened.
Press the pistachio crust mixture firmly into the bottom of a 9-inch springform pan. Set aside.
In a large mixing bowl, beat the softened cream cheese with 1 cup granulated sugar and vanilla extract until smooth and creamy.
Add eggs one at a time, beating well after each addition.
Mix in sour cream and heavy cream until fully incorporated and smooth.
In a small saucepan, combine fresh raspberries, 2 tablespoons granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until raspberries break down and the mixture thickens slightly, about 5 minutes.
Strain the raspberry mixture through a fine mesh sieve to remove seeds, then let it cool to room temperature.
Pour half of the cheesecake batter over the prepared crust in the springform pan.
Drop spoonfuls of half the raspberry sauce over the batter, then gently swirl with a knife or skewer to create a marbled effect.
Pour the remaining cheesecake batter over the swirled layer.
Drop the remaining raspberry sauce over the top and swirl again gently.
Bake the cheesecake for 60 to 70 minutes, or until the edges are set and the center is slightly jiggly.
Remove the cheesecake from the oven and sprinkle the chopped pistachios evenly over the top while still warm.
Allow the cheesecake to cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight to set completely.
Carefully remove the sides of the springform pan before serving.