Take the cookies, filling and all, and reduce them to fine crumbs. A food processor works best, but if you prefer, place them in a sturdy bag and crush them gently with a rolling pin, just as we used to do before machines were everywhere.

In a small saucepan, melt the butter over low heat. Stir in the cookie crumbs until the mixture is evenly moistened. The warmth of the pan will soften the cookie filling and help everything bind together nicely.

Prepare a 9 or 10 inch baking pan. If you are not using a springform pan, line the bottom and sides with parchment paper. Spoon the crumb mixture into the pan and press it firmly along the base and up the sides to form a neat crust. Begin with the back of a spoon, then finish by pressing with the flat bottom of a glass to ensure an even, well packed layer.

In a large mixing bowl, combine the cream cheese, sugar, salt, vanilla, cinnamon, matcha if using, lemon zest, lemon juice, and almond extract. Whisk until smooth and creamy. Pour in the heavy cream and continue mixing until fully incorporated. I prefer a whisk for this, but a hand mixer or stand mixer with a paddle will do the job just fine.

In a small saucepan, gently melt the pistachio butter together with the white chocolate, stirring until smooth. A microwave may also be used if you prefer. Fold this warm mixture into the cream cheese base until evenly blended.

At this point, preheat your oven to 330°F, or 165°C. Set a pot of water on the stove and bring it to a boil for the water bath.

Add the eggs one at a time, mixing only until each one disappears into the batter. Pause once or twice to scrape the bottom of the bowl with a spatula. Take care not to overmix, as too much air can cause cracking during baking.

Pour the filling over the prepared crust and smooth the surface. Place the cheesecake pan inside a larger roasting pan and carefully pour boiling water into the outer pan until it reaches about one and a half inches up the sides. Bake for about 70 minutes, until the edges are set and the center still trembles slightly.

Allow the cheesecake to cool completely at room temperature. Cover it well and refrigerate for at least six hours, preferably overnight. Once chilled, carefully remove it from the pan and transfer to a serving platter, following the proper method for your type of pan.

In a small saucepan or heatproof bowl, gently melt the heavy cream and chocolate together, either on the stove or in the microwave. Stir in the honey until the mixture is glossy and smooth.

Pour a thin layer of the warm chocolate over the chilled cheesecake. Gently tilt the cake so the topping spreads naturally. A little drizzle down the sides is perfectly acceptable. If desired, finish with a scattering of chopped pistachios.

This recipe adapts well to different sizes. You may also prepare it in one tall 8 inch round pan or divide the batter to make four to five individual mini cheesecakes.