Preheat Oven and Prepare Pan:

Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving a slight overhang for easy removal.

Make the Pistachio Crust:

In a bowl, combine the ground pistachios, graham cracker crumbs, and sugar. Add the melted butter and mix until the texture resembles wet sand.

Press the mixture firmly into the bottom of the prepared pan. Bake for 8–10 minutes, then set aside to cool.

Prepare the Cheesecake Filling:

In a large bowl, beat the cream cheese and sugar until smooth. Mix in the sour cream and vanilla extract. Add the eggs one at a time, beating well after each addition.

Pour the cheesecake mixture over the cooled crust, spreading it evenly.

Bake the Cheesecake:

Bake for 25–30 minutes, or until the center is just set and slightly jiggly. Remove from the oven and let cool to room temperature, then refrigerate for at least 3 hours or until fully chilled.

Make the Cherry Topping:

In a small saucepan, combine the cherries, sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and the cherries release their juices (about 5–7 minutes). Let cool completely.

Assemble the Bars:

Spread the cooled cherry topping evenly over the cheesecake layer. Sprinkle with chopped pistachios for added flavor and texture.

Slice and Serve:

Use the parchment paper to lift the bars from the pan. Slice into squares or rectangles and serve chilled.