Preheat the oven to 325°F (160°C).

In a mixing bowl, combine graham cracker crumbs, melted butter, sugar, and chopped pistachios. Stir until well-combined, resembling wet sand.

Press the mixture firmly into the bottom of a 9-inch springform pan and bake for 10 minutes. Set aside to cool.

In a large mixing bowl, beat the softened cream cheese, sour cream, and sugar until smooth and creamy.

Add the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract, lemon juice, lime juice, lemon zest, and lime zest until well incorporated.

Pour the cheesecake batter over the cooled crust and smooth the top.

Bake the cheesecake for 55-60 minutes, until the edges are set and the center is slightly jiggly.

Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about 1 hour.

Refrigerate for at least 4 hours or overnight for best results.

In a saucepan over medium heat, combine fresh cherries, sugar, and lemon juice. Cook while stirring until the cherries release juice (around 5-7 minutes).

Mix cornstarch with a tablespoon of cold water to create a slurry, then add to the cherry mixture and stir gently for about 2 minutes until it thickens.

Remove from heat and allow to cool completely.

Spread the cool cherry topping evenly over the chilled cheesecake before serving.

Optionally garnish with additional pistachios.