Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with unsalted butter and lightly dust it with flour.

In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Press the mixture evenly into the bottom of the prepared springform pan.

Bake the crust in the preheated oven for 10 minutes until lightly golden. Allow it to cool completely while preparing the filling.

Beat the softened cream cheese on medium speed for about 2 minutes until creamy and smooth, scraping down the sides as needed.

Gradually add the powdered sugar to the cream cheese and mix until well incorporated, creating a silky texture.

Add the vanilla extract, sour cream, and lemon juice, mixing until just combined.

Carefully add the eggs one at a time, mixing just until incorporated after each addition.

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

Pour the cheesecake filling into the cooled crust, smoothing the top evenly without creating air pockets.

Bake the cheesecake for 50 to 60 minutes until the edges are set and the center has a slight jiggle.

Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for an hour.

Transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight.

Carefully release the sides of the springform pan, slice the cheesecake, and garnish with additional fresh cherries and chopped pistachios before serving.