Step 1: Prepare the Pistachio Crust

1. Preheat your oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan with a double layer of heavy-duty aluminum foil, ensuring it comes at least 2 inches up the sides to prevent water from seeping in during baking.
2. In a medium bowl, combine the graham cracker crumbs, finely chopped pistachios, sugar, cinnamon (if using), and salt.
3. Pour in the melted butter and stir until the mixture resembles wet sand.
4. Press this mixture firmly into the bottom and about 1 inch up the sides of your prepared springform pan. Use the bottom of a measuring cup to create a smooth, even surface.
5. Bake the crust for 10 minutes, then remove from the oven and let cool while preparing the filling. Keep the oven on.

Step 2: Make the Lemon-Lime Cheesecake Filling

1. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened cream cheese on medium speed until completely smooth and lump-free, about 4 minutes.
2. Add the sugar and continue to beat until well incorporated and fluffy, about 2 minutes more.
3. Reduce the mixer speed to low and add the eggs one at a time, allowing each to fully incorporate before adding the next. Scrape down the sides of the bowl as needed.
4. Add the sour cream, heavy cream, and flour, beating just until combined.
5. Add the lemon juice, lime juice, lemon zest, lime zest, and vanilla extract. Mix on low speed just until everything is fully incorporated. Be careful not to overmix.
6. Pour the creamy filling into the pre-baked crust, smoothing the top with a spatula.

Step 3: Bake the Cheesecake

1. Place the foil-wrapped springform pan into a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan, creating a water bath.
2. Carefully transfer to the oven and bake for 60-70 minutes, or until the edges are set but the center still has a slight jiggle.
3. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
4. Remove from the water bath, remove the foil, and let the cheesecake cool completely on a wire rack at room temperature, about 2 hours.
5. Once completely cooled, cover the cheesecake and refrigerate for at least 6 hours, preferably overnight.

Step 4: Prepare the Cherry Topping

1. In a medium saucepan, combine the cherries, sugar, and lemon juice. Bring to a simmer over medium heat.
2. In a small bowl, whisk together the cornstarch and water to create a slurry.
3. Pour the cornstarch mixture into the simmering cherry mixture, stirring constantly.
4. Continue to cook, stirring frequently, until the mixture thickens noticeably, about 3-5 minutes.
5. Remove from heat and stir in the almond extract if using.
6. Allow the cherry topping to cool completely before spreading over the chilled cheesecake.

Step 5: Assemble and Garnish

1. Once the cheesecake has fully chilled, run a thin knife around the edge of the pan before releasing the springform latch.
2. Carefully spread the cooled cherry topping over the luscious lemon-lime cherry pistachio cheesecake.
3. Sprinkle chopped pistachios around the edge of the cheesecake for a beautiful presentation.
4. Add additional lemon and lime zest on top for a fresh pop of color and flavor.
5. If desired, garnish with fresh mint leaves and serve with whipped cream on the side.