Preheat your oven to 325°F (163°C) and line an 8x8 inch baking pan with parchment paper.

In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until it resembles wet sand. Press the mixture evenly into the bottom of the prepared pan.

Bake the crust in the preheated oven for about 10 minutes, then set aside to cool.

In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy, adding the eggs one at a time and blending well after each addition. Mix in the vanilla extract.

Gently fold in pitted cherries and chopped pistachios until well combined.

Spread the cheesecake filling over the cooled crust and bake for 30-35 minutes, or until edges are slightly golden and center is set with a slight jiggle.

Let cool at room temperature, then refrigerate for at least 3 hours before slicing.

Lift the bars out using the parchment paper and slice them into squares. Optionally, add extra pistachios on top before serving.