1. Prepare the Crust

• Preheat your oven to 350°F (175°C).
• In a food processor, crush the vanilla wafer cookies into fine crumbs. Add pistachio flour, brown sugar, and a pinch of salt, then pulse to combine.
• Pour in the melted butter and pulse until the mixture resembles damp sand.
• Press the crust mixture into the bottom of a 9-inch springform pan. Use the back of a spoon to create an even layer.
• Bake for 10 minutes, then set the crust aside to cool.

2. Make the Filling

• In a large bowl, beat the cream cheese until smooth and creamy.
• Add the granulated sugar, sea salt, and flour, mixing until fully combined.
• Beat in the eggs one at a time, mixing briefly after each addition to prevent overbeating.
• Stir in the sour cream, pistachio butter, and pistachio extract. For a brighter appearance, add a few drops of green food coloring and stir until the color is evenly distributed.

3. Bake the Cheesecake

• Pour the filling over the cooled crust, smoothing the surface with a spatula.
• Place the springform pan on a baking sheet to catch any drips.
• Bake for 55-65 minutes, or until the edges are firm and the center has a slight jiggle.
• Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour.

4. Prepare the Topping

• In a small bowl, mix the sour cream, sugar, and a pinch of salt until smooth.
• Spread the topping evenly over the cooled cheesecake.

5. Chill and Garnish

• Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to let it set completely.
• Before serving, garnish the cheesecake with chopped pistachios for an extra burst of flavor and a beautiful finish.

6. Serve

• Gently release the cheesecake from the springform pan and transfer it to a serving platter.
• Slice into portions using a sharp knife, wiping the blade clean between cuts for perfect slices.