Step 1: Prepare the Crust
Preheat your oven to 325°F (160°C). Grease the springform pan lightly.
In a mixing bowl, combine graham cracker crumbs, chopped pistachios, and melted butter. Mix until evenly combined.
Press the mixture firmly into the bottom of the springform pan to form an even crust. Bake for 8-10 minutes, then set aside to cool.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
Add eggs, one at a time, mixing well after each addition.
Mix in the lemon juice, lime juice, lemon zest, lime zest, and sour cream until fully incorporated.
Step 3: Assemble and Bake
Pour the filling over the cooled crust, smoothing the top with a spatula.
Bake for 50-60 minutes, or until the center is set but slightly jiggly.
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Step 4: Chill and Add Toppings
Once the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours or overnight.
Top with fresh cherries, chopped pistachios, and optional whipped cream before serving.
