Step 1

Preheat the oven to 325°F.

Step 2

In a bowl, combine graham cracker crumbs, 3 tablespoons sugar, and butter. Press onto the bottom of a 9-inch springform pan.

Step 3

Using a stand mixer or electric hand mixer, beat cream cheese, 1 cup sugar, and vanilla extract on high speed until blended. Add eggs, 1 at a time, mixing on low speed after each, just until combined. Add and blend in lime juice.

Step 4

Pour cheesecake filling over the crust.

Step 5

Bake for 55 minutes, or until the center is slightly jiggly, but almost set. Run a knife around the rim of the pan to loosen the cake, but do NOT remove the rim yet.

Step 6

Refrigerate the cheesecake in the pan for 4 hours. Remove from the fridge and set pan on a serving platter. Unlatch and remove the springform pan.

Step 7

In a tall bowl (I use an 8-cup liquid measuring cup) or bowl of stand mixer, use a hand or stand mixer on high speed to whip the heavy cream with the powdered sugar and vanilla extract. Whip until stiff peaks form.

Step 8

Spread the whipped cream on top of the chilled cheesecake.

Step 9

Top with lime zest, slice and serve!