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Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a bowl, mix crushed graham crackers, chopped pistachios, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 8–10 minutes, then let cool.
In a large mixing bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing on low speed after each addition. Stir in lemon and lime zest, juices, vanilla extract, and sour cream until fully combined.
Pour the filling over the cooled crust and smooth the top with a spatula. Bake for 50–60 minutes, until the edges are set but the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool slowly for 1 hour to prevent cracking.
Refrigerate the cheesecake for at least 6 hours (or overnight) to set completely.
Spread cherry pie filling evenly over the chilled cheesecake. Sprinkle chopped pistachios around the edges for texture and color. Garnish with fresh mint or extra zest if desired.