Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with crinkled parchment paper, leaving an overhang.

In a bowl, combine 2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/4 tsp salt. Cut in 1 cup of cold, cubed unsalted butter until the mixture resembles coarse sand.

Press the dough firmly into the prepared pan. Bake for 20-22 minutes until the edges are a deep golden-brown. Remove from oven and let cool slightly.

In a large bowl, beat the softened cream cheese and 1/2 cup granulated sugar until perfectly smooth.

Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract until the filling is a smooth, pale-yellow color.

Pour the filling over the warm crust. Warm the raspberry jam slightly in the microwave, then drop small spoonfuls over the cream layer. Drag a knife through the jam drops to create magenta swirls.

Return the pan to the oven and bake for 22-25 minutes, or until the edges are puffed and the center is set but slightly jiggly.

Remove from the oven and immediately press the fresh raspberries and chopped bright green roasted pistachios gently into the warm surface.

Allow the bars to cool completely at room temperature, then chill in the refrigerator for at least 3 hours before slicing into neat squares with a hot knife.