Preheat your oven to 350°F (175°C). Combine cookie crumbs, melted butter, salt, and powdered sugar in a food processor until crumbly. Press into an 8-inch cake pan. Bake for 10 minutes and cool.

Reduce the oven temperature to 325°F (160°C). In a bowl, blend cream cheese, granulated sugar, and salt until smooth. Gradually add vanilla, pistachio butter, and sour cream until creamy.

Add eggs one at a time, mixing gently. If using, fold in lemon zest. Do not overmix.

Pour the filling over the cooled crust. Place the pan in a larger pan with hot water for a water bath. Bake for 50 minutes until edges are set.

Turn off the oven and leave the cheesecake inside for 30 minutes to cool. Transfer to countertop to cool completely, then refrigerate for at least 8 hours.