1-Preheat and Prepare the Pan: Preheat your oven to 350°F and wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil to prevent any leaks. This step is crucial for even baking and keeping your cheesecake intact.

2-Making the Crust: Combine the graham cracker crumbs and sugar in a bowl, then add the melted butter and mix until evenly moistened. Press this mixture evenly along the bottom and up the sides of the springform pan, leaving about one inch from the top. Bake for 10 minutes, then let it cool on a wire rack while you prepare the filling.

3-Preparing the Batter: Reduce the oven temperature to 325°F and bring about 4 quarts of water to a boil for the water bath. In a small bowl, whisk the sugar and cornstarch together. In a large bowl, use an electric mixer to blend the cream cheese and sugar mixture until smooth, ensuring no lumps remain.

4-Preparing the Batter: Add the eggs one at a time, mixing just until combined after each, and scrape the bowl sides and bottom to keep it even. Then, mix in the sour cream and heavy cream until fully incorporated, followed by the lime juice and vanilla extract. Tap the bowl firmly on the countertop about 30 times to release any large air bubbles this helps avoid cracks later.

5-Baking and Cooling: Pour the batter over the cooled crust and place the springform pan inside a large roasting pan. Carefully pour the hot water into the roasting pan to reach halfway up the sides of the springform pan. Bake until the center is nearly set but still slightly jiggly, about 60-65 minutes.

6-Baking and Cooling: Once done, cool on a wire rack for 1 hour, then cover and refrigerate for at least 8 hours or overnight. Before serving, whip the heavy cream and sugar until stiff peaks form, and pipe it over the cheesecake. Garnish with fresh berries, lime wedges, lime zest, and mint if you like. The total time includes about 30 minutes prep, 1 hour 15 minutes cooking, and 9 hours chilling, making for roughly 10 hours 45 minutes overall.