Preheat Oven: Set oven to 325°F. Grease a 9-inch springform pan.

Prepare Crust: In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter. Press mixture into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool.

Make Filling: In a large bowl, beat softened cream cheese until smooth. Add 1 cup sugar and vanilla extract; mix until combined. Add eggs one at a time, beating well after each addition. Mix in lemon juice, lime juice, lemon zest, and lime zest. Fold in chopped pistachios and cherries.

Assemble Cheesecake: Pour the filling over the cooled crust in the springform pan.

Bake: Bake in the preheated oven for 55-60 minutes, or until the center is set and the top is lightly browned.

Cool: Turn off the oven and let the cheesecake cool inside the oven with the door slightly open for 1 hour. Then, remove from the oven and refrigerate for at least 4 hours or overnight.

Serve: Before serving, top with whipped cream, whole cherries, and chopped pistachios.