1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

2. In a medium bowl, combine cookie crumbs, chopped pistachios, sugar, and melted butter. Press into the bottom of the prepared pan. Bake for 10 minutes and let cool.

3. In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.

4. Add eggs one at a time, beating on low after each addition. Blend in sour cream, pistachio paste, vanilla, and almond extract.

5. Pour the batter over the cooled crust and smooth the top.

6. Place the springform pan in a larger roasting pan and pour in hot water halfway up the sides (water bath).

7. Bake for 60–70 minutes, or until the center is just set with a slight jiggle.

8. Turn off the oven, crack the door, and let cheesecake cool inside for 1 hour.

9. Remove from water bath, cool completely, then refrigerate for at least 6 hours or overnight.

10. Top with cherry pie filling and sprinkle with chopped pistachios before serving.