Preheat the oven to 325°F (160°C) and prepare a 9-inch springform pan by greasing it lightly.

Combine graham cracker crumbs, ground pistachios, and granulated sugar in a mixing bowl. Add melted butter and mix until it resembles wet sand. Press into the bottom of the springform pan and bake for 8 minutes.

Beat softened cream cheese and granulated sugar until smooth. Gradually add eggs, one at a time, followed by sour cream, pistachio pudding mix, and vanilla extract until velvety.

Pour the filling over the cooled crust. Bake for 45-50 minutes, until set at the edges and slightly jiggly in the center.

Turn off the oven, crack the door open, and let cheesecake cool inside for 1 hour. Then cool completely on a wire rack.

Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

Spread a layer of maraschino cherry pie filling on top and sprinkle chopped pistachios before serving.