Preheat your oven to 350°F (175°C). In a food processor, pulse together the cookie crumbs, melted butter, fine sea salt, and powdered sugar until the mixture resembles wet sand. Press this crumb mixture firmly into the bottom of an 8-inch cake pan. Bake for 10 minutes until lightly golden, then let it cool.

Lower your oven temperature to 325°F (160°C). In a large mixing bowl, combine room-temperature cream cheese, granulated sugar, and fine sea salt. Beat using an electric mixer until smooth and creamy, about 2-3 minutes. Add in the pure vanilla extract, pistachio butter, and sour cream, then blend again until well incorporated.

With the mixer on low, add the large eggs one at a time, pulsing gently and scraping down the sides as needed. If using lemon zest, fold it in gently now.

Pour the filling into the chilled crust. Place the cake pan inside a larger baking dish filled with hot water and bake for about 50 minutes, until the edges are set.

Once baked, turn off the oven and crack the door open, allowing the cheesecake to cool for 30 minutes inside. Afterward, refrigerate for at least 8 hours, preferably overnight.