Step 1: Prepare the Oven and Pan

1. Preheat your oven to 325°F (163°C).
2. Grease a 9-inch springform pan with butter or non-stick spray. Set aside.

Step 2: Make the Graham Cracker Crust

1. In a medium-sized mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter.
2. Mix until the crumbs are evenly coated and resemble wet sand.
3. Press the crumb mixture firmly into the bottom of the springform pan, creating an even crust layer.
4. Bake the crust in the preheated oven for 10 minutes. Remove and let it cool.

Step 3: Prepare the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy.
2. Add the vanilla extract and mix well.
3. Add the eggs one at a time, beating until just combined after each addition. Avoid overmixing to prevent cracks in the cheesecake.
4. Add the lemon juice, lime juice, lemon zest, and lime zest. Mix until evenly incorporated.
5. Gently fold in the chopped pistachios and cherries using a spatula.

Step 4: Assemble the Cheesecake

1. Pour the prepared filling over the cooled crust in the springform pan.
2. Use a spatula to smooth the top for an even surface.

Step 5: Bake the Cheesecake

1. Place the cheesecake in the preheated oven and bake for 50-60 minutes, or until the center is set but still slightly jiggly when shaken.
2. Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour. This gradual cooling prevents cracks on the surface.

Step 6: Chill the Cheesecake

1. Remove the cheesecake from the oven and let it cool completely at room temperature.
2. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to develop and the cheesecake to set.

Step 7: Add the Toppings and Serve

1. Before serving, decorate the top of the cheesecake with whipped cream, whole cherries, and chopped pistachios for garnish.

Slice and serve chilled for the best texture and flavor