Directions:
Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan.
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, lime zest, lemon juice, and lime juice until fully combined.
Fold in the chopped pistachios. Pour the cheesecake filling over the cooled crust.
Bake for 55-60 minutes, or until the center is almost set. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight.
Before serving, spread the cherry pie filling over the top of the cheesecake and sprinkle with chopped pistachios.
Prep Time: 25 minutes | Cooking Time: 1 hour | Total Time: 5 hours 25 minutes (including cooling and refrigeration) | Servings: 12 slices
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