Luscious Lemon-Lime Cherry Pistachio Cheesecake

Step 1: Prepare the Crust
Preheat the oven to 325°F (162°C). Grease a 9-inch springform pan with cooking spray or butter to prevent sticking.
In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and chopped pistachios. Stir until the mixture resembles wet sand.
Press the mixture firmly into the bottom of the prepared springform pan, creating an even layer. Bake in the preheated oven for about 10 minutes or until lightly golden. Remove from the oven and let it cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the sour cream and granulated sugar, mixing until fully combined.
Beat in the eggs, one at a time, mixing well after each addition. Be sure to scrape the sides of the bowl to incorporate all ingredients.
Add the lemon juice, lime juice, vanilla extract, lemon zest, and lime zest. Mix until just combined. Be careful not to overmix.
Step 3: Bake the Cheesecake
Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
Bake in the oven for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door ajar. This helps prevent cracking.
After an hour, remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, to allow it to set completely.
Step 4: Assemble and Serve