In a food processor, process the cookies, salt, and sugar on high until very finely ground.

Add the melted butter and process until mixture is fully wet and comes together.

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

Bake the crust at 350°F for 10 minutes. Place somewhere to chill while you make the filling.

Lower oven heat to 325°F.

In a food processor or stand mixer, blend the cream cheese with the sugar and salt on high until smooth.

Add the vanilla and scrape down the bowl, process for another minute.

Add the pistachio butter and process until smooth and well-blended.

Add the sour cream and process until combined.

Add the eggs, pulse until just incorporated.

Pour batter into the crust and place it in a 13x9" cake pan filled halfway with water.

Bake for about 50 minutes, checking for doneness.

Shut the oven off and crack the door open. Let cool for 30 minutes.

After 30 minutes, close the door and let the cheesecake sit for another 15 minutes.

Remove and cool on the counter for about half an hour.

Transfer to the fridge and let cool for 8 hours before serving.