Preheat the oven to 350°F (175°C). Combine cookie crumbs, melted butter, salt, and powdered sugar in a food processor. Pulse until it resembles wet sand.

Press the crumb mixture firmly into the bottom of an 8-inch cake pan. Bake for 10 minutes until lightly golden, then set aside to cool.

In the food processor, blend cream cheese, sugar, and a pinch of salt until silky smooth. Incorporate vanilla extract, pistachio butter, and sour cream; blend until creamy.

Add the eggs one at a time, pulsing gently after each addition. If using, add lemon zest and pulse to integrate.

Pour the cheesecake filling into the cooled crust. Place the pan in a baking dish filled with hot water. Bake at 325°F (160°C) for about 50 minutes.

Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 30 minutes. Chill in the refrigerator for at least 8 hours before serving.