• Preheat the oven to 180 degrees 356 F.

Pistachio Chestnut Crust

• Put the chestnuts in a medium bowl and mash them with a potato masher or a fork; if a few small lumps are left - no big deal - it adds some interest.
• Chop the pistachios in a food processor until you get slightly coarse crumbs; Stop the processor occasionally, to scrape the sides with a spatula. Transfer to the bowl of chestnuts.
• Add the rest of the ingredients, and mix until combined to a dough.
• Wet your hands a little and line the bottom of the greased pan: only the bottom, no sides.
• Bake in the center of the oven for 10 minutes; remove the pan and place on a wire rack to cool completely.
  

Cheese Cream

• In a deep mixing bowl, using a mixer, mix cheese, sugar, cornstarch, butter, almond butter, lemon juice, vanilla extract, and salt (you can use a hand mixer). Mix until combined.
  
• Set aside a quarter of a cup of the cheese mixture and set aside, we will use it later.
• Pour the rest of the cream cheese into the pan and level with a spatula.

Pistachio Cream

• Put the cream cheese we kept aside in a bowl, add pistachio butter and mix well.
• Put the pistachio cream on top of the cream cheese.
• Dip the pistachio cream into the cream cheese using a chopstick, and create a marble shape by making circles in the cream. Start with the thick side of the chopstick, and then, if necessary, switch to the thinner side - especially at the edges.
  
• Put the cake in the oven and bake for 50 minutes, until the cake sets and the edges are golden.
• Turn off the oven and leave the cake in it for half an hour. Next, remove it from the oven and let it cool on a wire rack. Cover and place in the fridge for at least three hours before serving.