Preheat your oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs with melted unsalted butter and a sprinkle of sugar; blend until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes until lightly golden, then allow it to cool completely.

In a large mixing bowl, beat the room-temperature full-fat cream cheese with granulated sugar until smooth and creamy, about 2-3 minutes. Add eggs one at a time, blending slowly after each addition to avoid overmixing. Incorporate the sour cream, fresh lemon juice, and fresh lime juice until fully combined.

Gently fold in the fresh sweet cherries and chopped pistachios into the cheesecake filling, being careful not to break them apart too much.

Pour the filling into the cooled crust and smooth the surface with a spatula. Bake in your preheated oven at 325°F (163°C) for 55-60 minutes, until the edges are set but the center remains slightly jiggly.

Once the baking time is complete, turn off the oven and leave the cheesecake inside for 1 hour with the door ajar. Afterward, remove it from the oven and place it on a wire rack to cool to room temperature before transferring it to the refrigerator to chill for at least 4 hours, preferably overnight.

Once chilled, carefully release the sides of the springform pan. Slice your cheesecake into wedges. Garnish each slice with a dollop of whipped cream, fresh cherries, additional chopped pistachios, or a sprig of mint before serving.