Luscious Lemon-Lime Cherry Pistachio Cheesecake: A Vibrant and Creamy Delight

Preheat your oven to 325°F (163°C).
Grease a 9-inch springform pan.
Make the Crust:

In a small bowl, mix graham cracker crumbs, sugar, melted butter, and chopped pistachios.
Press the mixture firmly into the bottom of the prepared pan.
Bake for 10-12 minutes, then set aside to cool.
Prepare the Cheesecake Filling:

In a large bowl, beat softened cream cheese and sour cream until smooth.
Add sugar and mix until well combined.
Add eggs one at a time, mixing well after each addition.
Stir in lemon juice, lime juice, lemon zest, lime zest, and vanilla extract.
Gently swirl in the cherry puree for a marbled effect.
Bake the Cheesecake:

Pour the batter over the cooled crust, smoothing the top.
Bake for 45-50 minutes, or until edges are set and the center slightly jiggles.
Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.
Refrigerate for at least 4 hours or overnight.
Prepare the Topping:

In a small saucepan over low heat, combine fresh cherries and cherry preserves.
Cook for 5-7 minutes, stirring occasionally, until slightly thickened. Remove from heat and let cool.
Assemble & Serve:

Before serving, top the cheesecake with the cherry mixture.
Sprinkle with chopped pistachios for added crunch.
Serving and Storage Tips: