A vibrant and creamy cheesecake combining the tang of lime, the sweetness of cherry, and the crunch of pistachios for a delightful dessert.

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Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture into the bottom of the pan to form the crust. Bake for 10 minutes and let cool.
In a large bowl, beat the cream cheese until smooth. Add 1 cup sugar and mix until well combined.
Add eggs one at a time, mixing well after each addition. Stir in sour cream, lime juice, lime zest, and vanilla extract.
Fold in chopped pistachios and cherry pie filling gently to create a marbled effect.
Pour filling over the cooled crust and smooth the top.
Bake for 55-65 minutes or until the center is set but still slightly jiggly. Turn off oven, crack the door, and let the cheesecake cool for 1 hour inside.
Refrigerate for at least 4 hours or overnight.
Top with additional cherry pie filling, whipped cream, chopped pistachios, and lime zest before serving.