Preheat your oven to 325°F (163°C). Allow cream cheese and eggs to reach room temperature for about 30 minutes.

In a medium mixing bowl, combine graham cracker crumbs, sugar, and melted butter until well mixed. Press this mixture into the bottom of a 9-inch springform pan.

In a large mixing bowl, beat cream cheese until smooth. Gradually add sugar, cornstarch, lime zest, and lime juice. Add eggs one at a time on low speed.

Pour the filling over the crust and bake for about 1 hour and 15 minutes, with a slight jiggle in the center.

Turn off the oven and let the cheesecake cool inside for at least 1 hour before refrigerating several hours or overnight.

Whip heavy cream until soft peaks form. Gradually add powdered sugar and vanilla, then spread over the chilled cheesecake.

Garnish with lime zest or slices before serving.