Preheat your oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs with granulated sugar and melted unsalted butter. Mix until the crumbs resemble wet sand. Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes until lightly golden, then set aside to cool.

In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth. Gradually add in the large eggs, one at a time. Incorporate the sour cream, fresh lemon juice and zest, fresh lime juice and zest. Blend until just combined.

Gently fold in the sweet cherries and chopped pistachios into the mixture. Stir carefully to avoid breaking up the cherries.

Pour the cheesecake filling over the pre-baked crust and smooth the top. Bake for 55-60 minutes using a water bath technique for even baking.

Turn off the oven and crack the door open; allow the cheesecake to cool inside for 1 hour. Afterward, let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.