1-First, preheat your oven to 350°F and line the outside of a 9-inch springform pan with heavy-duty aluminum foil to keep water out during baking. Combine the graham cracker crumbs and sugar in a bowl, then stir in the melted butter until it’s all mixed well. Press this mixture evenly into the bottom and up the sides of the pan, leaving about 1 inch from the top, and bake it for 10 minutes before letting it cool.

2-Next, reduce the oven temperature to 325°F and boil about 4 quarts of water for your water bath. In a small bowl, whisk together the sugar and cornstarch. Beat the cream cheese until it’s smooth, then add the sugar mixture and blend it in thoroughly.

3-Add the eggs one at a time, mixing just until combined and scraping the sides of the bowl as needed. Then, mix in the sour cream and heavy cream, followed by the lime juice and vanilla extract. Tap the bowl gently to release any air bubbles before pouring the filling into the cooled crust.

4-Place the pan in a larger roasting pan and pour the boiling water halfway up the sides for the water bath. Bake for 60-65 minutes until the center is still a bit jiggly. Let it cool in the oven for about an hour, then cover and refrigerate for at least 8 hours or overnight.

5-For the topping, whip the heavy cream until soft peaks form, add the sugar, and whip until stiff peaks form. Pipe or spread it on the chilled cheesecake and garnish with fresh raspberries or sliced strawberries, lime wedges, lime zest, and fresh mint if you like.

6-Preheat your oven to 160°C (320°F). Prepare the crust by crushing digestive biscuits finely and mixing them with melted butter. Press the mixture evenly into a springform pan. For gluten-free options, use gluten-free cookie crumbs instead.

7-In a mixing bowl, beat cream cheese and sugar until smooth. For vegan or low-fat variants, substitute accordingly.

8-Add eggs one at a time, beating after each addition to ensure a creamy filling. Stir in fresh lime juice and lime zest, blending gently. Pour the filling over the crust, smoothing the top. Tap the pan lightly to remove air bubbles.

9-Bake for 45-55 minutes, or until the edges are set but the center slightly jiggles. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually, preventing cracks.

10-Refrigerate for at least 4 hours or overnight before serving. Garnish with lime slices or zest as desired.

11-This recipe adapts well to various dietary preferences by choosing appropriate ingredient substitutions at each step.