Preheat your oven to 325°F (165°C) while you prepare the cheesecake components.

In a mixing bowl, combine the graham cracker crumbs, ground pistachios, sugar, and melted butter. Stir until evenly mixed, then press the mixture firmly into the bottom of the springform pan to create a solid crust. Bake for 8 minutes until set, then remove from the oven to cool while you prepare the filling.

In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add granulated sugar, mixing well after each addition. Next, incorporate the eggs one at a time, blending thoroughly, then mix in the sour cream, pistachio pudding mix, and vanilla extract until smooth and creamy, ready to pour over the crust.

Pour the luscious cream cheese filling over the cooled crust in your springform pan. Smooth the top with a spatula and bake in the preheated oven for 45-50 minutes. The center should still be slightly jiggly when finished. Once baked, turn off the oven and leave the cheesecake inside, cracked open, for 1 hour to cool gradually.

After the hour in the oven, remove the cheesecake and let it cool to room temperature. Once cooled, transfer it to the refrigerator and chill for at least 4 hours, or ideally overnight, allowing the flavors of the Cherry Pistachio Cheesecake to deepen and improve.

Once chilled, remove the cheesecake from the refrigerator. Spread a generous layer of cherry pie filling over the top, creating an eye-catching finish. For an extra touch, sprinkle chopped pistachios around the edges for added flavor and decoration. Slice and serve this delightful Cherry Pistachio Cheesecake to your eager guests!