Goat Cheese, Honey & Pistachio Mini Cheesecakes

Ingredients

• For the pistachio crust:
• 1 heaping cup shelled, roasted, and salted pistachios (see recipe notes)
• 1/4 cup granulated sugar
• 3 tablespoons unsalted butter, melted
• For the filling:
• 1 (11-ounce) log mild goat cheese, room temperature
• 1/2 cup (4 ounces) crème fraîche or full-fat sour cream, room temperature
• 2 tablespoons good-quality honey
• 1/4 teaspoon vanilla bean paste or pure vanilla extract
• Pinch of fine sea salt
• 3 large eggs
• For the Meyer lemon cream:
• 1 stick (8 tablespoons) unsalted butter, room temperature
• 1/2 cup granulated sugar
• 2 large eggs
• 2 large egg yolks
• 2 teaspoons Meyer lemon zest
• 1/2 cup Meyer lemon juice, from 3 to 4 lemons (see recipe notes)
• Pinch of kosher salt
• For the candied pistachios:
• 1/2 cup shelled, roasted, and salted pistachios, finely chopped
• 2 tablespoons packed brown sugar
• 1 tablespoon hot water