Prepare the Crust: In a food processor, combine cookie crumbs, melted butter, sea salt, and powdered sugar. Pulse until like wet sand. Press into the bottom of an 8-inch cake pan. Bake at 350°F for 10 minutes and cool completely.

Prepare the Filling: Lower oven to 325°F. Blend cream cheese until smooth. Gradually add sugar and salt, mixing until creamy. Mix in vanilla, pistachio butter, and sour cream until fully integrated.

Incorporate the Eggs: Add eggs one at a time, mixing gently until just incorporated. If using, fold in lemon zest.

Bake the Cheesecake: Pour filling into cooled crust. Create a water bath and bake for about 50 minutes until the edges are set and the center is slightly jiggly.

Cool and Chill: Let cheesecake cool in the oven for 30 minutes. Transfer to counter to cool completely before refrigerating for at least 8 hours, preferably overnight.