A vibrant, tangy, and creamy delight with a nutty crunch and fruity burst in every bite—perfect for spring and summer gatherings!

---

🧁 Crust Ingredients:

• 1 ½ cups graham cracker crumbs 🍪

• ¼ cup unsalted butter, melted 🧈

• 2 tbsp granulated sugar 🍬

🧁 Cheesecake Filling:

• 680 g (24 oz) cream cheese, softened

• 1 cup granulated sugar 🍬

• 3 large eggs 🥚

• 1 tsp vanilla extract 🍮

• ¼ cup fresh lemon juice 🍋

• ¼ cup fresh lime juice 🍈

• Zest of 1 lemon and 1 lime 🍋🍈

• ½ cup sour cream 🥛

• ½ cup shelled pistachios, chopped 🌰

• ½ cup fresh or frozen cherries, pitted and chopped 🍒

---

👩‍🍳 Instructions:

1. Prepare the Crust

   • Preheat oven to 325°F (160°C).

   • In a bowl, combine graham cracker crumbs, melted butter, and sugar.

   • Press the mixture firmly into the bottom of a 9-inch springform pan. Set aside.

2. Make the Filling

   • Beat softened cream cheese and sugar until smooth and creamy.

   • Add eggs one at a time, mixing well after each.

   • Stir in vanilla extract, lemon and lime juice, and the citrus zests.

   • Add sour cream and mix until fully incorporated.

   • Gently fold in chopped pistachios and cherries.

3. Bake

   • Pour the batter into the prepared crust.

   • Bake for 50–60 minutes, or until the center is nearly set (a slight jiggle is okay).

   • Turn off the oven and let the cake cool inside with the door slightly ajar for 1 hour.

4. Chill

   • Once fully cooled, cover and refrigerate overnight for best texture and flavor.

---

💡 Optional Toppings:

• Whipped cream rosettes

• Cherry compote drizzle

• Lemon-lime zest spiral

• Crushed pistachios

---

This cheesecake is a flavor explosion: creamy, citrusy, fruity, and delightfully crunchy. Serve chilled and savor every tangy-sweet forkful. 🍋🍒🌰