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Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
In a bowl, combine the graham cracker crumbs and melted butter. Press about a tablespoon of the mixture into the bottom of each muffin liner.
In a large bowl, beat the cream cheese until smooth. Add the sugar and vanilla extract, and beat until well combined.
Add the eggs one at a time, beating after each addition until just combined.
Fold in the chopped pistachios.
Divide the cream cheese mixture evenly among the muffin cups, filling each about 2/3 full.
Bake for 20-25 minutes, or until the centers are set.
Allow to cool completely, then refrigerate for at least 2 hours.
Before serving, top each cheesecake cup with cherry pie filling and sprinkle with extra chopped pistachios.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 310 kcal | Servings: 12 servings
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