Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.

Press the mixture firmly into the bottom of a springform pan. Bake for 10 minutes, then remove and let cool.

In a large mixing bowl, beat the softened cream cheese until smooth. Add sour cream, sugar, eggs, and vanilla extract. Mix until fully combined and creamy.

Pour the cheesecake filling over the cooled crust in the springform pan.

Bake in the preheated oven for 50 minutes or until the center is set. Turn off the oven and let the cheesecake cool inside for 1 hour.

In a small saucepan over low heat, combine fresh cherries and honey. Cook until the cherries are slightly softened, about 5 minutes.

Remove from heat and let cool slightly. Once the cheesecake is cooled, top with the cherry mixture and sprinkle with chopped pistachios.

Refrigerate the cheesecake for at least 4 hours or overnight for best results. Slice and serve chilled.