Step 1

In a food processor, pulse the cookies until fine crumbs form (or place in a large zip-top bag and crush with a rolling pin by hand). Add the butter and salt and pulse to combine.

Step 2

Lightly grease a 12-cup muffin pan with nonstick spray (you can also line the pans with muffin liners, which makes them easier to unmold, store, and transport). Divide the cookie mixture among the muffin cups, then press evenly into the base and about halfway up the sides.

Step 3

Freeze the crust to firm it up for at least 30 minutes or up to overnight.

Step 4

In the bowl of a stand mixer fitted with the whip attachment, whip the cream cheese and pistachio paste on medium speed for 2 minutes. Add the granulated and confectioners' sugars and whip for 2 minutes more.

Step 5

Add the vanilla and salt and mix to combine. With the mixer on medium speed, gradually add the cream a little at a time, allowing it to combine slowly to avoid sloshing out of the bowl. Continue to whip for 2 to 3 minutes more, until the mixture is thick.

Step 6

Divide the mixture among the muffin cups and spread in an even layer.

Step 7

Refrigerate for at least 8 hours. Using a small offset spatula or paring knife, gently loosen the edges of the chilled cheesecakes, then gently lift out of the pan and transfer to a platter. Keep the cheesecakes chilled until ready to serve (they will get quite soft if left at room temperature).

Step 8

Top the cheesecakes with whipped cream and/or pistachios, if using.