I preheat the oven to 325°F (163°C) and lightly grease a 9-inch springform pan. In a medium bowl, I mix 1 ½ cups graham cracker crumbs, ¼ cup sugar, and ½ cup melted butter. I press the mixture into the pan’s bottom to form a crust and bake for 8 minutes. I let it cool while preparing the filling.

In a large bowl, I beat 3 (8 oz) packages of softened cream cheese until smooth. I gradually add 1 cup sugar, beating until fluffy. I mix in ½ cup sour cream and ¼ cup heavy cream, then add 3 eggs one at a time, beating well after each. I stir in 1 tbsp lemon zest, 1 tbsp lime zest, ¼ cup lemon juice, ¼ cup lime juice, and 1 tsp vanilla extract for a zesty Luscious Lemon-Lime Cherry Pistachio Cheesecake.

I pour the filling over the cooled crust, smoothing the top. I bake for 50–60 minutes until the center is set and edges are lightly golden. I turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to prevent cracks.

I refrigerate the cheesecake for at least 4 hours, preferably overnight, to set. Before serving, I spread 1 cup cherry pie filling over the top and sprinkle with ¼ cup chopped pistachios. I garnish with mint leaves if desired.

I slice the Luscious Lemon-Lime Cherry Pistachio Cheesecake with a warm knife for clean cuts and serve chilled.