• Flip the base of a 9-inch (23 cm) springform pan upside down (this helps with easy sliding onto a serving plate later). Line the base with parchment paper, then lock it into place. Set aside.
• Preheat the oven to 350°F (175°C), no fan. Place the rack to lower ⅔.

Crust

• Mix the crushed cookies and melted butter until evenly coated.

  👉 Tip: the crumb mixture should look like wet sand. If it still looks dry, add 1 tablespoon more melted butter at a time until it holds together well.
  2 cup crushed cookies (like graham crackers or Digestive for Europeans), ¼ cup unsalted butter
• Press the crumb mixture firmly into the bottom of the pan and about ½ inch (1.25 cm) up the sides, keeping the crust thin and even. Bake at 175°C on the lower ⅔ rack for 8 to 10 minutes, until lightly set and fragrant. Cool before using.
• Lower oven temperature to 265°F (130°C).

Filling

• In a big bowl, rub the sugar and lime zest together with your fingertips until fragrant. Stir in the cornstarch and salt.
  1¼ cup granulated sugar, 1 tablespoon finely grated lime zest, 1 tablespoon cornstarch, ⅛ teaspoon salt
• Into the same bowl, add and briefly beat the cream cheese on low speed just until smooth, about 30-40 seconds,, scraping the bowl as needed.
  24 oz full-fat cream cheese (3 blocks)
• Mix in lime juice, heavy cream, and vanilla extract. 
  ½ cup fresh lime juice, 1 cup heavy cream, 1 teaspoon vanilla extract
• In another bowl, whisk the eggs gently just until blended.

  👉 Cue: no bubbles, no froth; you don't want air in the eggs.
  4 large eggs
• Pour eggs into the cream cheese mixture. Fold slowly with a spatula until combined.

Bake and chill

• Pour filling into prepared crust. Tap pan gently to release any air bubbles. Bake for about 1 hour 40-50 minutes until the outer 3 cm (about 1 inch) of the cheesecake looks set and slightly matte, while the center 5-6 cm (about 2 inches) still wobbles like soft Jell-O.
• Turn off the oven. Crack the door open slightly about 2 inches / 5 cm and leave the cheesecake inside for 15 to 20 minutes. Then remove it and let it cool completely at room temperature. Then cover and refrigerate overnight (at least 8 hours), before unmolding and decorating.

Topping (optional)

• Add the cold heavy cream, powdered sugar, and vanilla to a cold bowl. Whip until medium-stiff peaks form.
  ¼ cup powdered sugar, ½ teaspoon vanilla extract, 1 cup cold heavy cream
• Pipe a full ring around the edge of the chilled cheesecake. Garnish with lime slices before serving.