Preparation

• Preheat oven to 325°. Line an 8-in. square baking pan with parchment, letting ends extend up sides; set aside. In small bowl, combine crumbs, sugar, melted butter and, if desired, cinnamon. Press into bottom of prepared pan. Bake 8-9 minutes or until lightly browned; place on a wire rack to cool.
• In another bowl, beat cream cheese until smooth, 3-4 minutes. Beat in pistachio butter, sugar, sour cream, lemon juice, lemon zest and vanilla extract until smooth, 2-3 minutes. Add eggs, one at a time; beat on low speed just until combined. Fold in ½ cup chopped pistachios. Pour filling on top of graham cracker crust. Sprinkle with remaining pistachios.
• Bake until filling is just set, 35-40 minutes. Cool to room temperature; refrigerate 2 hours or until cold. Lifting with parchment, remove cheesecake from pan. Cut into 9 bars.