Prepare the Crust: In a food processor, combine cookie crumbs, melted unsalted butter, fine sea salt, and powdered sugar until evenly blended. Press the mixture firmly into the bottom of an 8-inch cake pan. Bake at 350°F (175°C) for 10 minutes until lightly golden and let cool.

Prepare the Filling: In a large mixing bowl, beat cream cheese, granulated sugar, and fine sea salt until smooth. Add in vanilla extract, pistachio butter, and sour cream, continuing to beat until thoroughly combined.

Incorporate the Eggs: With the mixer set to low, add the large eggs to the cream cheese mixture one at a time until just blended. Stir in lemon zest if desired.

Bake the Cheesecake: Pour the cheesecake filling over the cooled crust and smooth the top. Bake in a preheated oven at 325°F (160°C) for about 50 minutes until the edges are set but the center has a slight jiggle.

Cool and Chill: Turn off the oven and crack the door open. Let the cheesecake cool for about 30 minutes before transferring it to the refrigerator to chill for at least 8 hours or overnight.