Preheat your oven to 325°F (163°C) and lightly grease a 9-inch springform pan. In a medium-sized bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until the texture resembles damp sand. Press this mixture firmly into the bottom of the prepared pan to create an even crust. Bake for 8 minutes, then remove from the oven and allow it to cool completely.

In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add the granulated sugar and continue beating until the mixture becomes light and fluffy. Blend in the sour cream and heavy cream until the texture is well combined and silky. Add the eggs one at a time, mixing thoroughly after each addition. Then stir in the lemon zest, lime zest, lemon juice, lime juice, and vanilla extract until everything is fully incorporated.

Carefully pour the cream cheese filling over the cooled crust in the springform pan, using a spatula to smooth out the top. Place the cheesecake in the preheated oven and bake for 50 to 60 minutes, or until the edges are lightly golden and the center is just set. Once baked, turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour. This helps prevent cracking.

After cooling, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or ideally overnight, to allow it to fully set. Before serving, evenly spread the cherry pie filling over the top of the cheesecake. Sprinkle with chopped pistachios, and if desired, garnish with fresh mint leaves for a vibrant finish.

Serve slices chilled and enjoy the bright, tangy lemon-lime flavor paired with the rich creaminess of the cheesecake and the crunchy texture of pistachios.

For a more pronounced citrus flavor, you can increase the amount of lemon and lime juice. This refreshing cheesecake is ideal for celebrations, spring and summer gatherings, or any time you want to impress with a vibrant, indulgent dessert.