Preheat the oven to 300 degrees F. Spray a 9" springform pan with cooking spray.

Stir together the graham cracker crumbs and melted butter in a mixing bowl. Press this mixture into the pan and up the sides slightly.

Bake the crust for 15 minutes and allow to cool completely.

Beat together the cream cheese, cornstarch, sugar and lime zest with a hand held mixer or stand up mixer until smooth. Add the lime juice until combined.

Add the eggs into the cheesecake mixture. Combine until just blended together. Do not overmix or the cheesecake will crack while baking.

Pour the cheesecake batter into the pan. Wrap the bottom of the cheesecake in foil.

Create a water bath for the cheesecake. Place the pan inside a larger baking dish with an inch of hot water.

Bake the cheesecake for 60-65 minutes until the center of the cheesecake is slightly jiggly, but the rest of the cheesecake is set.  Oven times vary so I suggest checking the cheesecake at 50 minutes. My cheesecake needed to bake for 65 minutes to be fully cooked through.

Turn the oven off and open the oven door a few inches. Allow the cheesecake to cool in the oven for 30 minutes.

Move the cheesecake to the refrigerator to cool completely overnight.

When ready to serve, prepare the whipped cream topping.

Beat the heavy whipping cream using an electric mixer until thick.

Add the powdered sugar and vanilla and mix until stiff peaks form.

Garnish the cheesecake with the whipped cream and lime slices. Slice, serve and enjoy!