Creating Savory Pistachio & Mushroom Cheesecake with Feta–Parmesan Crust can be straightforward if you follow these simple steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Prepare the Crust: In a mixing bowl, combine crushed pistachios, grated Parmesan cheese, melted butter, olive oil, and a pinch of salt. Mix until well combined. Press the mixture firmly into the bottom of a greased 9-inch springform pan.
3. Bake the Crust: Place the crust in the preheated oven and bake for about 10-12 minutes until golden brown. Remove from the oven and set aside to cool.
4. Sauté the Mushrooms: In a skillet, heat a little olive oil over medium heat. Add the mushrooms and sauté until they are tender and any moisture has evaporated. Season with salt and pepper. Allow to cool slightly.
5. Prepare the Filling: In a large mixing bowl, combine cream cheese, ricotta cheese, and crumbled feta cheese. Beat with a mixer until smooth. Add eggs one at a time, mixing until fully incorporated.
6. Combine Ingredients: Stir in the sautéed mushrooms, chopped parsley, garlic powder, and additional salt and pepper to taste. Mix well until all ingredients are incorporated.
7. Assemble and Bake: Pour the filling over the cooled crust in the springform pan. Smooth the top with a spatula and bake for 30-40 minutes, or until the center is set but still slightly jiggly. Remove from the oven and allow to cool at room temperature for about 15-20 minutes.