Prepare the oven and baking pan: Preheat the oven to 350°F. Grease the inside of a 9-inch round springform pan with cooking spray. Set it aside.

Make the crust: Break up the graham crackers into smaller pieces and add them into a food processor. Attach the lid and pulse about 20 times until fine even crumbs form. Add the powdered sugar and ⅛ teaspoon salt, and pulse to combine. In a small heatproof bowl, add the butter and microwave on high in 30-second increments until melted. Pour the melted butter over the crumbs and pulse until fully combined. It should look like moist sand and loosely stick together when pressed with your fingers. If using store-bought graham cracker crumbs, add it into a medium bowl and use a rubber spatula to stir it with the powdered sugar, salt, and melted butter until combined.

Bake the crust: Transfer the crumbs into the prepared springform pan. Use your hands to press them onto the bottom in a compact, flat, and even layer, making sure to press into the corners. If the crumbs stick to your hands, wet them with a little water. Bake the crust until lightly browned, about 10 minutes. Let it cool on the counter while you make the filling.

Make the filling: In the bowl of a stand mixer with the paddle attachment, add the cream cheese, sugar, and the remaining ⅛ teaspoon salt. Beat on medium speed until smooth and fluffy, about 2 minutes. (You can also do this in a medium bowl using a handheld electric mixer. ) Use a rubber spatula to scrape down the sides and bottom of the bowl. Add the sour cream and 1 teaspoon key lime zest and beat on medium speed to combine, about 30 seconds. Add the key lime juice and beat for about 30 seconds. Scrape down the bowl again with the rubber spatula. With the mixer running on medium speed, add the eggs one at a time, beating just until combined and scraping the bowl between each addition. Do not overbeat.

Bake the cheesecake: Scrape the cheesecake filling on top of the baked crust. Use the rubber spatula to spread it into an even layer. Bake for 30 to 35 minutes, until the edges are set and the center jiggles like Jell-O when you gently shake the pan. Set the pan to cool on a wire rack until it comes to room temperature, about an hour. Transfer to the fridge and chill uncovered for at least two hours.

Make the topping: In the bowl of a stand mixer set with a whisk attachment, add the heavy cream and whisk on medium speed until thickened and doubled in size. Stop the mixer and add the powdered sugar, a tablespoon at a time, and continue whisking until soft peaks form. Add the sour cream, ½ teaspoon key lime zest, and vanilla. Whisk just until stiff peaks form. You can also do this in a medium bowl using a handheld electric mixer.

Decorate and serve: Remove the cheesecake from the fridge and run a small knife along the outer edges of the cheesecake. Release and remove the springform ring. To decorate the cheesecake, either spread or pipe the whipped cream on top of the cheesecake before slicing it, or slice the cheesecake and serve it with a dollop of whipped cream on the side. Use a sharp chef’s knife to cut the cheesecake. For clean cuts, run the knife under hot tap water between slices. Leftovers can be refrigerated, tightly covered, for up to 3 days. The cheesecake, without the whipped cream topping, can also be frozen for up to 1 month. The whipped cream topping can be kept in the fridge for a day or two. It will decrease in volume over time, so give it a quick whip with a whisk to bring it back to life. Did you love the recipe? Let us know with a rating and review!