Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by lining the bottom with parchment paper and lightly greasing the sides.

For the crust, combine crushed pistachios, granulated sugar, and melted butter in a medium bowl. Stir until the mixture is well combined and sticky.

Press the pistachio mixture evenly into the bottom of the prepared springform pan to form a crust. Bake for 10-12 minutes, then remove from the oven and set aside to cool.

For the cheesecake filling, beat the cream cheese, sour cream, and sugar together in a large bowl until smooth and creamy.

Add the eggs, one at a time, beating well after each addition. Add the flour, lemon juice, lime juice, lemon zest, lime zest, and vanilla extract. Beat until smooth and well combined.

Pour the cheesecake filling over the cooled pistachio crust in the springform pan. Smooth the top with a spatula.

Bake the cheesecake for 1 hour, or until the center is set but still slightly jiggly. Turn off the oven, leave the door ajar, and allow the cheesecake to cool in the oven for 1 hour.

After the cheesecake has cooled, remove it from the oven and refrigerate for at least 4 hours or overnight to set.

For the cherry compote, combine cherries, granulated sugar, water, and cornstarch in a small saucepan. Cook over medium heat, stirring frequently, until the cherries break down and the mixture thickens, about 5-7 minutes.

Let the cherry compote cool to room temperature before topping the cheesecake.

Once the cheesecake is set, spread the cherry compote evenly over the top. Garnish with chopped pistachios.

Slice and serve! Enjoy the tangy, sweet, and crunchy flavors of this delicious cheesecake.