Key Lime Cheesecake

Instructions

1. Prepare the crust
   Preheat oven to 325°F (165°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom and about 1 inch up the sides of a 9-inch springform pan. Bake for 10 minutes, then remove and cool while preparing the filling.
2. Make the filling
   In a large mixing bowl, beat the cream cheese until smooth and creamy using an electric mixer on medium speed, about 2 minutes. Add sugar and cornstarch, beating until well combined. Add eggs one at a time, beating well after each addition. Mix in key lime juice, zest, and vanilla extract, being careful not to overmix.
3. Add the sour cream
   Fold in the sour cream with a rubber spatula until just combined. The mixture should be smooth but not overmixed. Pour the filling into the prepared crust, smoothing the top with a spatula.
4. Bake the cheesecake
   Place the springform pan on a baking sheet and bake in the preheated oven for 55-60 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
5. Chill and serve
   Remove the cheesecake from the oven and run a knife around the edges to loosen it from the pan. Let cool completely at room temperature, then refrigerate for at least 4 hours or overnight. Before serving, garnish with whipped cream and lime slices if desired.