Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan by greasing it or lining it with parchment paper.

In a mixing bowl, combine graham cracker crumbs, ground pistachios, sugar, and melted butter. Press mixed ingredients firmly into the bottom of the pan and bake for about 8 minutes.

Beat softened cream cheese in a large mixing bowl until smooth. Gradually add granulated sugar, mixing well. Add eggs one at a time, then blend in sour cream, pistachio pudding mix, and vanilla extract.

Pour cheesecake filling over cooled crust in the pan and smooth with a spatula. Bake for 45-50 minutes, until slightly jiggly in the center.

After baking, turn off the oven and crack the door open to cool for one hour.

Remove from oven and refrigerate for at least 4 hours, preferably overnight.

Spread cherry pie filling over the chilled cheesecake. Serve to family and friends.