1-Start: Start by preheating your oven to 350°F (177°C) and preparing your 9-inch springform pan. Line the outside with heavy-duty aluminum foil to avoid leaks, then mix the graham cracker crumbs with sugar and melted butter. Press this mixture evenly into the bottom and up the sides of the pan about 1 inch, and bake for 10 minutes. After cooling on a wire rack, reduce the oven to 325°F (163°C) and set up a roasting pan with boiling water.

2-Mixing filling: Next, whisk the sugar and cornstarch together in a small bowl. Beat the softened cream cheese until it’s smooth, then blend in the sugar mixture. Add the eggs one at a time, mixing gently and scraping the bowl to ensure everything combines well. Stir in the sour cream, heavy cream, lime juice, and vanilla extract until fully mixed, then tap the bowl to release air bubbles before pouring over the crust.

3-Baking: Place the pan in the roasting pan and add boiling water halfway up the sides. Bake for 60 to 65 minutes until the center is slightly jiggly. Let it cool on a wire rack for an hour, then cover and refrigerate for at least 8 hours.

4-Topping: For the topping, whip the heavy cream to soft peaks, add sugar, and whip to stiff peaks before piping it on and garnishing as desired.