Combine graham cracker crumbs and melted butter. Press firmly into the bottom of the springform pan and freeze for 30 minutes. Soften the vanilla ice cream and combine 2 1/2 cups with matcha powder. Make sure it is well mixed. Spread evenly over the base and freeze until hardened. Top with remaining vanilla ice cream and sprinkle generously with chopped pistachios. Let it freeze again until hard, preferably overnight.
[Credit: chiriji | Website: link]