Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.

In a food processor, pulse the pistachios into a fine crumb. Add the sugar, melted butter, and salt, mixing until combined.

Press the pistachio mixture firmly into the bottom of the springform pan.

Bake the crust for about 8-10 minutes until golden and fragrant.

In a large mixing bowl, combine the softened cream cheese and sugar, beating until smooth.

Add the eggs one at a time, beating well after each addition. Then mix in the sour cream, lime juice, lime zest, and vanilla extract until creamy.

Pour the cheesecake filling over the cooled crust and spread evenly.

Bake for 50-60 minutes, or until the center is set but still slightly jiggly.

Turn off the oven and crack the door, letting the cheesecake cool in the oven for about an hour.

Then transfer it to the fridge for at least 4 hours or overnight.

Run a knife around the edge of the pan before releasing the springform. Slice and serve topped with crushed pistachios.