Preheat your oven to 350°F (175°C). Grease the bottom and sides of a 9-inch springform pan lightly. This prevents sticking and helps even baking.

Mix graham cracker crumbs, sugar and melted butter in a bowl. Press firmly into the bottom of the pan. Bake for eight minutes, then let it cool.

In a large bowl, beat cream cheese until smooth. Add sugar gradually and continue mixing. This creates a creamy base for the cheesecake.

Add eggs one at a time, beating gently after each. This ensures smooth texture and avoids overmixing. Scrape the bowl sides as needed.

Mix in sour cream, vanilla, lime juice and lime zest. Stir gently until fully combined. The lime flavor should be even throughout the batter.

Pour cheesecake batter over the cooled crust. Smooth the top with a spatula. Tap the pan gently to remove air bubbles.

Bake at 350°F for forty-five to fifty minutes. The edges should set, and the center should slightly jiggle. Do not overbake to maintain creaminess.

Turn off the oven and let cheesecake cool one hour at room temperature. Refrigerate for at least four hours or overnight for best results.

Remove springform sides carefully. Slice cheesecake with a warm knife. Top with whipped cream and extra lime zest if desired.