For the crust:
Preheat the oven to 350F (180C).
Butter a 9-inch (23cm) springform pan and line the bottom with parchment paper.
Mix all the crust ingredients and press them into the bottom of the pan.
Bake for 10 minutes.
Remove the pan from the oven and wrap it with aluminum foil (the cheesecake will be baked in a water bath, and springform pans are not waterproof).

Reduce the oven temperature to 325F (160C).

In the bowl of a stand mixer, beat the cream cheese with the sugar until light and fluffy.
Add the eggs one at a time, beating well between each addition.
Add the sour cream, lemon juice, and vanilla extract, and mix well.

Pour the cheesecake batter into the crust, then place the pan in a larger pan filled with hot water to about halfway up the sides of the cheesecake pan.
Bake the cheesecake for 45-55 minutes.
Turn off the oven and slightly open the oven door. Let the cheesecake cool in the water bath for at least 1 hour (this will prevent the top of the cheesecake from cracking).
Then, let the cheesecake cool on a wire rack before unmolding it.

For the chocolate pistachio cheesecake:
Add the pistachio paste and melted chocolate to the basic recipe. Alternate the two for a marbled effect.
Decorate with pistachio macarons.
Cover with a chocolate ganache and chocolate shavings.