Preheat your oven to 325°F (165°C) and prepare a 9-inch springform pan by greasing it with butter or lining the bottom with parchment paper.

In a mixing bowl, combine crushed graham cracker crumbs, finely ground pistachios, granulated sugar, and melted butter. Stir until evenly mixed, resembling wet sand. Press firmly into the bottom of the prepared springform pan and bake for about 8 minutes, until lightly golden. Allow to cool completely.

In a large mixing bowl, beat softened cream cheese and remaining sugar with an electric mixer on medium speed until smooth. Add eggs one at a time, mixing until incorporated. Fold in sour cream, instant pudding mix, and vanilla extract.

Pour the cream cheese mixture over the cooled crust in the springform pan and smooth the top. Bake for 45-50 minutes until the edges are set and the center has a slight jiggle.

Turn off the oven and crack the door open slightly to cool the cheesecake gradually for about 1 hour.

After cooling to room temperature, transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight.

Once chilled, remove the cheesecake from the springform pan and spread a layer of cherry pie filling over the top. Garnish with extra chopped pistachios.