Lemon-Lime Cherry Pistachio Cheesecake Delight

Ingredients

• 1.5 cups graham cracker crumbs
• 0.33 cup unsweetened cocoa powder
• 0.5 cup unsalted butter, melted
• 1 cup unsalted pistachios, shelled and roughly chopped
• 16 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1 tablespoon lime zest
• 0.5 cup sour cream
• 1 cup fresh or frozen cherry pie filling
• 0 optional Whipped cream for topping

Instructions

1. Preheat your oven to 325°F (160°C).
2. In a mixing bowl, combine the graham cracker crumbs, cocoa powder, and melted butter. Mix until the crumbs are well-coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
3. Evenly sprinkle half of the chopped pistachios over the crust, pressing them slightly into the base. Set aside.
4. In another mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, lime zest, and sour cream until fully incorporated.
5. Pour the cheesecake mixture over the prepared crust, smoothing it out evenly with a spatula.
6. Drop dollops of cherry pie filling on top of the cheesecake layer and use a knife or skewer to swirl it gently into the batter for a marbled effect.
7. Bake in the preheated oven for 50-60 minutes or until the edges are set and the center has a slight jiggle.
8. Turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour to cool slowly. Remove from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight.
9. Before serving, top the chilled cheesecake with the remaining chopped pistachios and whipped cream if desired.