1-Preparing the Crust: First, preheat your oven to 325°F (163°C) and grease a 9-inch springform pan. In a medium bowl, combine the graham cracker crumbs, ¼ cup granulated sugar, and melted unsalted butter. Mix until the crumbs are thoroughly moistened and the mixture resembles wet sand. Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan. Use the bottom of a measuring cup or a glass to create a compact, even layer. Bake the crust for 10 minutes, then remove from the oven and set aside to cool while you prepare the filling.

2-Making the Filling: In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar until smooth and creamy. This step is crucial for achieving the perfect texture, so take your time and beat until no lumps remain. Add the vanilla extract and mix well. Add the eggs one at a time, beating well after each addition. Be careful not to overmix once the eggs are added, as this can incorporate too much air and lead to cracks in your cheesecake. Next, mix in the fresh lemon juice, fresh lime juice, lemon zest, and lime zest. These citrus elements provide a bright, refreshing flavor that complements the creamy cheesecake base perfectly. Finally, gently fold in the chopped pistachios and chopped cherries. Be careful not to overmix, as you want to maintain some texture from these ingredients. The pistachios add a delightful crunch, while the cherries provide pockets of fruity sweetness.

3-Baking and Cooling: Pour the cheesecake batter over the cooled crust in the springform pan. Smooth the top with a spatula to ensure even baking. Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center still jiggles slightly when you gently shake the pan. Once baked, turn off the oven and crack the door open slightly. Allow the cheesecake to cool slowly in the oven for 1 hour. This gradual cooling helps prevent cracks from forming on the surface. After the initial cooling period, remove the cheesecake from the oven and let it cool completely to room temperature on a wire rack. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely and develop its full flavor.

4-Assembly and Serving: Before serving, carefully run a knife around the edges of the cheesecake to loosen it from the pan. Release the springform ring and remove it. Transfer the cheesecake to a serving plate if desired. Top the cheesecake with whipped cream, whole cherries, and additional chopped pistachios for a beautiful presentation. Slice with a sharp knife, wiping the blade clean between cuts for perfect slices.