Preheat your oven to 325°F (163°C). Line or lightly grease a springform pan.

In a bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until the texture resembles damp sand. Press the mixture evenly into the bottom of the pan.

Bake for about 10 minutes, until the crust smells toasty. Let it cool.

In a bowl, beat the softened cream cheese with 1 cup of sugar until smooth.

Add the eggs one at a time, beating just until incorporated for a silky texture.

Stir in the vanilla, lemon juice, lime juice, and zests until glossy.

Pour the filling over the cooled crust and smooth the top.

Bake for 50–60 minutes, until the edges are set but the center is slightly wobbly.

Turn off the oven, crack the door, and let the cheesecake rest inside for an hour.

Transfer to the refrigerator and chill for at least 4 hours, preferably overnight.

For the cherry topping, combine cherries or preserves with 2 tablespoons sugar and cook until thickened. Stir in lemon juice and cool.

For the pistachio crumble, toast pistachios, chop, and toss with 1 tablespoon sugar and a pinch of salt.

Spread cooled cherry topping on cheesecake and sprinkle pistachio crumble over it.

Serve chilled in slices, optionally with whipped cream or fresh cherries.