GRAHAM CRACKER CRUST
1 1/2 cups graham cracker crumbs
2 tablespoons sugar
6 tablespoons butter, melted
1 teaspoon cinnamon
3 bars (8 oz. each) cream cheese, softened
1 cup granulated sugar
1 tablespoon cornstarch
zest of 1 lime
1/2 cup lime juice
SWEETENED WHIPPED CREAM
1 cup heavy whipping cream
1/4 cup powdered sugar
lime zest or slices for garnish, optional
Preheat oven to 300° and lightly spray a 9-inch springform pan with cooking spray.
In a medium bowl, combine graham cracker crumbs, sugar and melted butter.
Press the mixture into the bottom and up the sides (about 1/2″ high) of the prepared springform pan.
Bake the crust for 15 minutes. Remove from oven and allow to cool completely.
Beat cream cheese, sugar, cornstarch and lime zest with an electric mixer until smooth and creamy.
Add lime juice and mix until combined. Add eggs and mix until just combined. Do not over mix as the cheesecake may crack during baking.
Pour the cheesecake filling over the crust and spread it evenly. Place a metal or glass baking pan on the bottom rack of the oven and pour in 3 cups of boiling water.
Place the cheesecake on the top rack and bake for 55 to 65 minutes until the cheesecake is set around the edges. You can expect a slight stirring in the center of the cheesecake.
When the cheesecake has finished baking, turn off the oven and open the oven door about 4 inches. Leave the cheesecake in the oven for an hour until it is completely cool.
Refrigerate the cheesecake for at least 4 hours, or overnight if possible.
When ready to serve, whip the cream and spoon it over the top!