Preparation

• Preheat the oven to 300 degrees. Position the oven racks so one is just above the middle position and the other is just below the middle position. Lightly spray a 9-inch springform pan with cooking spray.
• In a large mixing bowl, stir together the graham cracker crumbs, sugar, and melted butter. Mix well until everything is incorporated.
• Press the mixture into the bottom and up the sides (about ½" up) of the prepared springform pan.
• Bake the crust for 15 minutes. Remove from the oven and let cool completely. While the crust is cooling you can make your cheesecake filling.
• For the filling -- In a large bowl with an electric mixer, beat the cream cheese, sugar, cornstarch, and lime zest together until smooth and creamy.
• Add the lime juice and mix until combined. Add the eggs and mix until just combined.
• Pour the cheesecake filling over the crust and spread evenly. Place a metal or glass pan on the bottom rack of the oven and pour in 3 cups of boiling water.
• Immediately place the cheesecake on the upper rack and bake for 55-65 minutes until the cheesecake is set around the edges.
• When the cheesecake is done cooking, turn the oven off and prop the oven door open about 4 inches. Keep the cheesecake in the oven for an hour until it is completely cooled.
• Refrigerate the cheesecake for at least 4 hours or overnight is best.
• When ready to serve, whip together the cream and powdered sugar until thick and creamy. Spread or pipe the whipped cream over the cheesecake, or dollop on top.
• Add the garnish of lime slices or lime zest.