Mix graham cracker crumbs with melted butter until moistened. Press into a springform pan and chill for 15 minutes.
Beat softened cream cheese and sugar until smooth. Add lemon zest, lime zest, lemon juice, lime juice, and vanilla; mix until creamy.
Whip heavy cream to soft peaks and fold gently into the cream cheese mixture. Add cherries and pistachios last for texture.
Spread the cheesecake filling evenly over the chilled crust, smoothing the top.
Cover and refrigerate for at least 4 hours or overnight until firm.
Top with whipped cream, cherries, pistachios, and a dusting of citrus zest before serving.
