Preheat your oven to 325°F (160°C).

In a bowl, mix graham cracker crumbs with melted butter, sugar, and finely chopped pistachios until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to create a solid crust. Bake for 10 minutes and set aside to cool.

In a large mixing bowl, beat together softened cream cheese, sour cream, and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, lemon juice, lime juice, lemon zest, and lime zest.

Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula. Bake in the preheated oven for 55-60 minutes, or until edges are set but center is slightly jiggly.

Turn off the oven and let cheesecake cool inside with the door slightly ajar for one hour. Then refrigerate for at least 4 hours, preferably overnight.

In a saucepan over medium heat, combine fresh cherries, sugar, and lemon juice. Cook until cherries release their juices, about 5-7 minutes.

In a small bowl, mix cornstarch with 1 tablespoon of cold water to create a slurry. Add this slurry to the cherry mixture, stirring until it thickens (about 2 minutes). Remove from heat and let cool completely.

Once the cheesecake is chilled and firm, spread the cherry topping over the top of the cheesecake before serving. Garnish with additional pistachios if desired.