Preheat your oven to 325°F (163°C) and prepare a 9-inch spring-form pan by lining the bottom with parchment paper and greasing the sides.

For the crust, mix the graham cracker crumbs, melted butter, and sugar together. Press this mixture firmly into the bottom and up the sides of the pan. Pop it in the oven for 10 minutes, then let it cool.

Lower your oven temperature to 300°F (148°C). In a large bowl, beat together the cream cheese, sugar, and flour on low speed until everything is smooth and creamy.

Now, add the sour cream, lime juice, and lime zest. Mix until fully combined, making sure all those lovely flavors meld together.

Next, crack in the eggs, one at a time, mixing slowly after each addition to maintain a smooth texture.

Pour the velvety cheesecake filling into your cooled crust. Bake in a water bath for 1 hour and 15 minutes, until it’s set but still slightly wobbly in the middle.

For the whipped cream topping, whip the cold heavy cream along with some lime zest and powdered sugar until you see stiff peaks form.

Once the cheesecake has cooled, top it generously with your whipped cream, and don’t forget to garnish with lime slices and a sprinkle of flaky sea salt for that perfect finishing touch.

Lastly, chill in the refrigerator before serving. This waiting time allows all the flavors to truly shine!