Preheat your oven to 325°F (165°C) and line a 9x9-inch baking pan with parchment paper. Combine graham cracker crumbs and melted unsalted butter until the mixture resembles wet sand. Press into the base of the prepared pan to form a crust. Bake for 10 minutes.

In a large bowl, beat softened cream cheese and granulated sugar with an electric mixer until smooth and creamy, about 2 minutes. Add vanilla extract and eggs, one at a time, mixing well after each addition. Finally, mix in sour cream until fully blended.

Pour the filling over the cooled crust, spreading it evenly. Dollop cherry pie filling over the cheesecake mixture and swirl with a knife. Sprinkle chopped pistachios on top.

Bake for 40-45 minutes or until the filling is set around the edges but slightly jiggly in the middle. Cool at room temperature for at least 30 minutes, then refrigerate for a minimum of 2 hours before cutting.