In a bowl, combine the graham cracker crumbs, melted butter, pinch of salt, and brown sugar. Stir until the crumbs are evenly moistened.
In a large bowl, beat the cream cheese, granulated sugar, and salt until smooth and creamy. Mix in the vanilla extract and pistachio butter until well blended.
Add the eggs one at a time, gently stirring after each to prevent overmixing. Optional: Fold in the lemon zest for a fresh flavor. Pour the batter over the crust.