Preparation

• Preheat the oven to 325°F.
• In a bowl, combine graham cracker crumbs, 3 tablespoons sugar, and butter. Press onto the bottom of a 9-inch springform pan.
• 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.
• Pour cheesecake filling over the crust.
• 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.
• 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.
• 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.
• Spread the whipped cream on top of the chilled cheesecake.
• Top with lime zest, slice and serve!