Steps
1. Crush the digestive biscuit into fine crumbs and mix with melted butter.
2. Press the mixture into the bottom of a small serving dish to form the crust.
3. In a bowl, combine cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth.
4. Fold in crushed pistachios, reserving some for garnish.
5. Spoon the cheesecake mixture over the crust and smooth the top.
6. Refrigerate for at least 2 hours to set.
7. Garnish with reserved crushed pistachios before serving.