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1
Preheat the oven to 350u00b0F.
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2
Place the graham crackers in a food processor. Pulse until coarsely crumbled. Add the oil and honey and blend until finely crumbled. Pour into a standard 9-inch pie pan, pressing firmly to cover the bottom and sides of the pan. Bake until fragrant and firm, about 10 minutes. Transfer the pan to a wire rack to cool completely before filling.
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3
Lower oven to 325u00b0F.
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4
In a liquid measuring cup or small bowl, whisk together the Key lime juice, 3 1/2 tablespoons of the chia seeds, and water and let stand for about 20 minutes. (Makes 2/3 cup lime-chia gel.)
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5
In a large bowl, with an electric mixer on medium speed, mix together the Neufchatel, sugar, vanilla, and salt until smooth. Add the lime-chia gel and blend until well combined. Pour the batter into the crust and shake gently to settle. Bake until center is nearly set, about 25 minutes.
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6
Cool in the pan on a wire rack. Transfer to the refrigerator until well chilled, at least 3 hours.
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7
Once the cheesecake has chilled, make the whipped cream. Pour cream into a chilled mixing bowl. Using the wire whisk attachment of an electric mixer, whip the cream on medium speed until it begins to thicken. Drizzle in the honey and whip on medium-high speed until soft peaks form.
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8
Top the cheesecake with the whipped cream, sprinkle with desired amount of the remaining 1/2 tablespoon of chia seeds, and garnish with Key lime slices. Cut cheesecake into 6 wedges and serve.
