Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan.

In a mixing bowl, combine graham cracker crumbs, ground pistachios, granulated sugar, and melted butter. Press into the bottom of the springform pan.

Bake the crust for about 8 minutes, then let it cool on a wire rack.

In a large bowl, beat cream cheese with sugar until smooth, then add eggs one at a time. Mix in sour cream, pudding mix, and vanilla.

Pour the filling over the cooled crust and smooth the surface with a spatula.

Bake for 45-50 minutes until edges are set; cool in the oven for 1 hour.

Chill in the refrigerator for at least 4 hours or overnight.

Top with maraschino cherries and slice with a hot knife before serving.