Preheat your oven to 325°F (160°C). In a mixing bowl, combine the crushed graham crackers, sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for about 10 minutes and then allow it to cool while you make the filling.

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in the sugar and vanilla, mixing until combined. Beat in the eggs one at a time, ensuring they are well incorporated. Then, mix in the lemon zest, lemon juice, lime zest, and lime juice. Finally, gently fold in the chopped cherries and pistachios.

Pour the cheesecake filling over the cooled crust and smooth the top. Bake for approximately 50 to 60 minutes, until the center is just set and slightly jiggles when shaken. Turn off the oven and leave the cheesecake in the oven for another hour with the door ajar to cool slowly—this helps prevent cracks!

Once cooled, refrigerate the cheesecake for at least four hours, although overnight is preferable for the best flavor. When ready to serve, feel free to garnish with additional cherries or a sprinkle of pistachios for that Instagram-worthy touch.