Prepare the crust by pulsing together cookie crumbs, melted unsalted butter, fine sea salt, and powdered sugar until the mixture resembles wet sand. Firmly press this mixture into the bottom of an 8-inch cake pan lined with parchment paper. Bake the crust in a preheated oven at 350°F (175°C) for 10 minutes until lightly golden, then set aside to chill while you prepare the filling.

Lower your oven temperature to 325°F (160°C). In a mixing bowl, blend the room-temperature cream cheese, granulated sugar, and fine sea salt using a hand mixer or stand mixer until smooth and creamy, ensuring there are no lumps. Add in the pure vanilla extract, pistachio butter, and sour cream, mixing just until everything is well combined.

Crack the large eggs into the bowl with the cheesecake filling and blend on low speed until just incorporated; avoid overmixing. If desired, add the lemon zest now and blend briefly.

Pour the creamy filling into your cooled crust, smoothing the top with a spatula. To create a moist environment for baking, place the cake pan into a larger pan filled halfway with hot water. Bake for about 50 minutes, or until the edges are set and the center jiggles slightly.

After baking, turn off the oven, crack the door open, and allow the cheesecake to cool inside for 30 minutes. Once cooled, transfer it to the counter to cool completely. Refrigerate for at least 8 hours, or overnight, before serving.