1. Prepare the Crust:

• Preheat your oven to 300°F (150°C). Lightly spray a 9-inch springform pan with cooking spray.
• In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom and slightly up the sides of the springform pan.
• Bake for 15 minutes. Remove and let cool.

2. Make the Cheesecake Filling:

• In a large bowl, beat softened cream cheese, granulated sugar, cornstarch, and lime zest until smooth.
• Gradually mix in the key lime juice, then add the eggs one at a time, mixing just until combined.

3. Bake the Cheesecake:

• Pour the filling into the cooled crust.
• Place a baking pan with 3 cups of boiling water on the bottom oven rack to create steam.
• Place the cheesecake on the upper rack and bake for 55-65 minutes, or until the edges are set and the center is slightly jiggly.

4. Cool and Chill:

• Turn off the oven, prop the door open, and let the cheesecake cool inside for 30 minutes.
• Remove and cool completely on a wire rack, then refrigerate overnight for the best texture.

5. Garnish and Serve:

• Beat heavy whipping cream and powdered sugar until stiff peaks form. Spread or pipe the whipped cream on top of the chilled cheesecake. Garnish with lime zest or slices if desired.