Preheat oven to 350 degrees F.

Combine the ingredients in a bowl, and stir until very well combined.

Press the crumbs up the sides and on the bottom of an 8″ springform pan, lined with parchment paper.

Next, bake the crust in the preheated oven for 10 minutes. Chill on the counter while you make the filling.

Lower the oven heat to 325 degrees F.

Next, in a stand mixer, or large bowl using an electric mixer, whisk cream cheese with the sugar and salt on high speed until completely smooth.

Scrape the sides and bottom of the bowl, add the vanilla and the pistachio butter, and whisk until well-blended. Make sure to stop and scrape the sides and bottom of the bowl.

After that, add the sour cream and mix just until combined.

Next, add the eggs, one at a time, and mix until they are JUST incorporated.

Finally using a rubber spatula, stir in the lemon zest and raspberries, if using.

Pour batter into the prepared crust, and place the pan in a larger baking dish. Fill the baking dish halfway with water.

Bake for about 50-70 minutes. The cheesecake is done if the sides are puffy and set, while the center is JUST A BIT jiggly in the center.

Turn off the oven, slightly open it, and place a wooden spoon in the door to crack it open. Let the cheesecake cool in the oven for 30 minutes.

After that, close the oven door and leave the cheesecake for another 15-30 minutes inside.

Remove and cool on the counter, and only after that transfer it to the fridge and let cool for 8 hours or overnight.

Garnish it with whipped cream, fresh raspberries, and chopped pistachios before serving.