Preheat your oven to 350°F (175°C).

Combine cookie crumbs, melted butter, sea salt, and powdered sugar in a mixing bowl until it resembles wet sand.

Press the mixture into the bottom of an 8-inch cake pan. Bake for 10 minutes until lightly golden, then let it cool.

Reduce the oven temperature to 325°F (160°C). Beat cream cheese until smooth, then gradually add sugar and a pinch of salt.

Blend in vanilla, pistachio butter, and sour cream until uniform.

Add eggs one at a time, mixing gently after each addition; fold in lemon zest if using.

Pour filling over cooled crust. Bake for 50 minutes in a water bath until edges are set and center jiggles slightly.

Turn off the oven, leave the cheesecake inside with the door slightly ajar for 30 minutes, then chill in the refrigerator for at least 8 hours.