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1
Preheat oven to 300.
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2
Position the oven racks so one is just above the middle position and the other is in the bottom third of the oven.
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3
Lightly grease a 9 inch springform pan.
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4
In a medium bowl, stir together the graham cracker crumbs and sugar.
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5
Add the melted butter and mix until the graham cracker crumbs are evenly coated and sandy in texture.
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6
Press the mixture into the bottom and 1/2 inch or so up the sides of a prepared pan.
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7
Bake the crust for 15 minutes.
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8
Remove from the oven and let cool while you prepare the filling.
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9
In a large bowl with an electric mixer, whip the cream cheese, sugar, cornstarch, and lime zest together until smooth and creamy, 1 to 2 minutes, scraping down the sides of the bowl as needed.
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10
Add the lime juice or lemon and lime juice and mix until combined.
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11
Add the eggs to the mix until just combined (over mixing can cause the cheesecake to crack while baking).
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12
Pour the cheesecake filling over the crust and spread evenly.
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13
Place a metal 9x13 inch or similar sized pan on the bottom rack of the oven and pour in 2 to 3 cups of boiling water.
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14
Immediately place the cheesecake on the upper rack and bake for 50 to 65 minutes until the cheesecake is set around the edges.
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15
A slight jiggle in the center of the cheesecake is fine.
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16
Turn the oven off and prop the oven door open about 4 inches.
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17
Keep the cheesecake in the oven for 30 minutes.
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18
Remove and let cool completely.
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19
Refrigerate the cheesecake overnight.
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20
When ready to serve, whip together the cream, powdered sugar, and vanilla until thick and creamy.
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21
Either spread the whipped cream evenly over the cheesecake or pipe it around the edges with a large star piping tip or just dollop a spoonful on each individual piece.
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22
Garnish with lime slices or lime zest, if desired.
