Preheat the oven to 475 degrees F.
For the crust, combine the graham cracker crumbs, pistachio flour, sugar, and melted butter. Press into a 9-inch springform pan lined with parchment paper. Wrap foil around the bottom of the pan and chill while you prepare the filling.
For the filling, with an electric mixer, mix the cream cheese, sugar, sour cream, vanilla extract, and cherry blossom extract. Mix in the eggs until incorporated.
Take the crust out of the fridge and pour in the filling. Place the pan in a large pan filled with 1/2 inch of water.
Bake at 475 degrees F for 12 minutes. Turn the oven down to 350 degrees F and bake for 55 minutes, until the top turns golden brown. Cool the cake on a wire rack for one hour, then cover and refrigerate for 4 hours.
For the topping, with an electric mixer, whip the heavy cream, sugar, and vanilla extract. Spread over the chilled cheesecake. Garnish with the dried strawberries, and serve.