First Step: Preheat the oven to 350°F (about 175°C) for the crust. Blend the cookie crumbs, a pinch of fine sea salt, 1 tablespoon powdered sugar, and 113g melted unsalted butter in a food processor until finely ground and combined. Press the mixture onto the bottom and up the sides of an 8-inch cake pan lined with parchment paper, then bake for 10 minutes and chill it afterward.

Second Step: Lower the oven temperature to 325°F (about 160°C) for the filling. In a mixing bowl, mix the 453g full-fat cream cheese, 200g granulated sugar, and ½ teaspoon fine sea salt on high speed until smooth. This blending ensures a lump-free base for your creamy pistachio cheesecake.

Third Step: Add 2 teaspoons pure vanilla extract, then incorporate the 200g pistachio butter and blend thoroughly for that signature nutty flavor. Next, stir in 240g full-fat sour cream to enhance the creaminess, and finally, add the 2 large eggs last, pulsing just to incorporate without overmixing to prevent sinking.

Fourth Step: Pour the filling into the prepared crust and place the cake pan inside a larger pan filled halfway with water to create a water bath. This technique helps prevent cracking and curdling, leading to a smooth finish.

Fifth Step: Bake for about 50 minutes until the edges are set, the top is matte with no browning, and the center is slightly wobbly. Turn off the oven, crack the door, and let the cheesecake cool inside for 30 minutes, then close the door and wait another 15 minutes before removing it.

Sixth Step: Cool the cheesecake at room temperature for 30 minutes, then refrigerate for 8 hours before serving. Lemon zest can enhance the pistachio flavor if you choose to add it, making this pistachio cheesecake recipe even more irresistible.