1-First: prepare the cookie crust by combining 300g cookie crumbs, a pinch of fine sea salt, 1 tablespoon powdered sugar, and 113g (1/2 cup) melted unsalted butter in a food processor until finely ground and fully moistened. Press this mixture into the bottom and up the sides of an 8-inch cake pan lined with parchment paper, then bake for 10 minutes and chill while you work on the filling.

2-Next, lower the oven temperature to 325 degrees and blend 453g cream cheese with 200g (1 cup) granulated sugar and ½ teaspoon fine sea salt in a food processor or stand mixer until smooth. Add 2 teaspoons pure vanilla extract and process again, then incorporate 200g (1 scant cup) pistachio butter until well combined, scraping the bowl as needed.

3-In the next step, add 240g (1 cup) full-fat sour cream and process until mixed, followed by 2 large eggs, pulsing just until incorporated no more than 30 seconds. Pour the filling into the prepared crust and place the cake pan in a larger pan filled halfway with water for a water bath, which helps prevent cracks.

4-Bake for about 50 minutes until the sides are set but the center is slightly wobbly, with a matte finish on top. To cool properly, turn off the oven, crack the door with a wooden spoon, and let it sit for 30 minutes, then close the door for another 15 minutes before removing and cooling on the countertop for 30 minutes. Finally, refrigerate for at least 8 hours to achieve the best texture. Remember, prepping takes about 30 minutes, cooking around 1 hour, and chilling 8 hours, so plan ahead for the full experience.