Preheat the oven to 325°F (163°C).
In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese with 1 cup granulated sugar and vanilla extract until smooth and creamy.
Add the eggs one at a time, beating well after each addition.
Mix in the sour cream until fully incorporated.
Fold in the chopped pistachios gently.
Pour the cream cheese mixture over the prepared crust in the springform pan, smoothing the top with a spatula.
Bake the cheesecake in the preheated oven for 60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
Remove the cheesecake from the oven and chill in the refrigerator for at least 4 hours or overnight.
While the cheesecake chills, prepare the cherry topping: In a small saucepan, combine the cherries, 1/4 cup granulated sugar, water, lemon juice, and cornstarch.
Cook over medium heat, stirring frequently, until the mixture thickens and the cherries soften, about 5-7 minutes.
Remove the cherry topping from heat and let it cool completely.
Once the cheesecake is fully chilled, remove it from the springform pan and spread the cooled cherry topping evenly over the top.
Serve chilled and enjoy.