Preheat your oven to 325°F (163°C).

Grease a 9-inch springform pan with butter and line it with parchment paper.

In a large bowl, combine graham cracker crumbs, 50 grams of sugar, and melted butter until the mixture resembles wet sand.

Press the crust mixture evenly into the bottom of the prepared pan, eliminating any air pockets.

Bake the crust for about 10 minutes until golden brown, then allow to cool completely.

In a large mixing bowl, beat together softened cream cheese and 200 grams of sugar until smooth and fluffy.

Add the vanilla extract, mixing in the eggs one at a time, ensuring everything is well combined.

Pour in the fresh lemon juice, lime juice, and zests, mixing gently until blended.

Fold in chopped cherries and pistachios carefully to avoid breaking the fruit.

Pour the filling over the cooled crust and level it evenly.

Bake the cheesecake for 50 to 60 minutes, until the edges are set but the center jiggles slightly.

Turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour.

Chill in the refrigerator for at least four hours, preferably overnight.

Whip the heavy cream to soft peaks, then spread it over the top of the cheesecake and garnish with whole cherries and extra chopped pistachios.