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Directions

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 cooking spray.

Make the Crust

1. In a medium bowl, combine 1½ cups graham cracker crumbs, ¼ cup sugar, and ½ cup melted unsalted butter.

2. Mix until the crumbs are fully moistened.

3. Press the mixture firmly into the bottom of the prepared springform pan to form an even layer.

4. Bake the crust for 10 minutes.

5. Remove from the oven and let it cool on a wire rack while you prepare the filling.

Prepare the Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese and 1 cup sugar with an electric mixer on medium speed until smooth and creamy.

2. Add 1 teaspoon vanilla extract and mix well.

3. Add the eggs, one at a time, beating after each addition until fully incorporated.

4. Mix in the fresh lemon juice, fresh lime juice, lemon zest, and lime zest until well combined.

5. Gently fold in the chopped pistachios and chopped cherries using a spatula.

Assemble and Bake

1. Pour the cheesecake batter over the cooled crust, spreading it evenly.

2. Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly when gently shaken.

Cool the Cheesecake

1. Turn off the oven and leave the cheesecake inside with the door slightly ajar.

2. Allow it to cool in the oven for 1 hour to prevent cracking.

3. Remove from the oven and let it cool to room temperature on a wire rack.

4. Cover the cheesecake with plastic wrap or aluminum foil and refrigerate for at least 4 hours, preferably overnight.

Serve

1. Before serving, run a knife around the edge of the pan to loosen the cheesecake.

2. Release and remove the sides of the springform pan.

3. Top the cheesecake with whipped cream, whole cherries, and additional chopped pistachios.

4. Slice with a clean, sharp knife, wiping the blade between cuts for neat slices.

5. Enjoy your luscious creation!