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.

Press the crust mixture firmly into the bottom of a springform pan.

Bake for 10 minutes, then cool slightly on a wire rack.

In a skillet, heat a drizzle of olive oil; add mushrooms and garlic, sautéing for 5-7 minutes.

In a large bowl, beat cream cheese until fluffy; gradually add sour cream, eggs, and Parmesan, mixing until creamy.

Fold the sautéed mushrooms into the cream cheese mixture and season with salt and pepper.

Pour the filling into the cooled crust and bake for 35-40 minutes.

Let it cool in the pan for at least 10 minutes.

Remove from the pan, garnish with fresh thyme and chopped pistachios, then serve.