In a medium bowl, combine graham cracker crumbs and granulated sugar. Pour in melted unsalted butter and mix until fully combined. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Preheat your oven to 350°F (175°C) while setting the crust aside to let it firm up.

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add in granulated sugar, then mix in sour cream and heavy cream until well incorporated. Add eggs, lemon zest, lime zest, lemon juice, lime juice, and vanilla extract, mixing until the filling is velvety and free of lumps.

Gently pour the luscious filling over the prepared crust in the springform pan, smoothing the top with a spatula. Bake in the preheated oven for 60 minutes, or until the edges appear set and the center has a slight jiggle.

Allow the cheesecake to cool at room temperature for about 30 minutes, then transfer it to the refrigerator. Chill for at least 4 hours, but overnight is preferred for the best flavor and texture.

Once chilled, remove the cheesecake from the springform pan and place it on a serving platter. Spread cherry pie filling generously over the top, then sprinkle with chopped pistachios for a delightful crunch and color contrast. Garnish with fresh mint leaves if desired, and slice to serve!