1. Prepare the Crust:

1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
2. In a food processor, pulse pistachios and 1/4 cup sugar until finely ground. Add melted butter and pulse until combined.
3. Press pistachio mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then let cool slightly.
4. In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, then vanilla, mixing well after each addition.
5. Pour filling over the crust. Bake for 20-25 minutes until set. Let cool completely.
6. Spread cherry pie filling over the cooled cheesecake. Chill for at least 2 hours before slicing into bars.