Goat Cheese, Honey & Pistachio Mini Cheesecakes With Meyer Lemon Cream

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1 heaping cup shelled, roasted, and salted pistachios

1/4 cup granulated sugar

3 tablespoons unsalted butter, melted

1 (11-ounce) log mild goat cheese, room temperature

1/4 cup granulated sugar

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

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

1/4 teaspoon vanilla bean paste or pure vanilla extract

Pinch of kosher salt

1/2 cup shelled, roasted, and salted pistachios, finely chopped

2 tablespoons packed brown sugar

1 tablespoon hot water

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