In a food processor, combine cookie crumbs, melted butter, a pinch of salt, and powdered sugar. Pulse until it resembles damp sand. Press into the bottom of an 8-inch cake pan lined with parchment paper.

Preheat oven to 350°F (175°C) and bake the crust for 10 minutes until lightly golden. Allow to cool while you prepare the filling.

Lower oven temperature to 325°F (160°C). In a large bowl, blend cream cheese, granulated sugar, and salt until smooth. Add vanilla, pistachio butter, and sour cream, mixing until silky.

Gently add eggs one at a time, pulsing after each addition. Optionally incorporate lemon zest, being careful not to overmix.

Pour filling into the cooled crust, spreading evenly. Bake in a water bath for about 50 minutes until edges are set and center jiggles slightly.

Turn off oven and leave cheesecake inside for 30 minutes to cool. Refrigerate for at least 8 hours before serving.