Preheat the oven to 325 F. Line a springform pan with parchment and spray with Pam.

pistachio graham crust

1. Separately, grind up the grahams and pistachios in a food processor to a fine crumb. 
2. Combine all ingredients in a bowl and pour in melted butter. Mix until fully incorporated.
3. Using your hands and the back of a measuring cup, press the crumbs into the pan, making an even layer along the bottom and 1″ up the sides. Set aside.

goat cheesecake filling

1. Using a stand mixer, beat the cream cheese, goat cheese and vanilla sugar until smooth and creamy. Scrape down the sides of the bowl to ensure there are no lumps.
2. Add in sour cream, scraping sides of the bowl.
3. Add in eggs one by one, scraping and beating between each addition. You want a nice smooth batter with no lumps.
4. Pour the batter into the prepared pan and bake for 35 minutes or until only the center jiggles when the pan shakes. Chill before removing from the pan.

spiced apple and golden raisin compote

1. Combine all liquid ingredients in a sauce pan and bring to a boil.
2. Add the apples and cook to translucent at a simmer, about 5-7 minutes. Remove the apples from the liquid and chill separately. Once cooled, combine the sauce with the apples and pour over the top of the cheesecake.