Prepare The Crust

1. Preheat oven to 350 degrees fahrenheit
2. Line the outside of a 9-inch springform pan with a sheet of heavy duty aluminum foil.
3. Add graham crackers and sugar to a mixing bowl and stir to combine
4. Pour butter into graham crackers and sugar, and mix with a fork until evenly moistened.
5. Pour into prepared springform pan, and press evenly into bottom and up the sides coming about 1-inch from the top of the pan.
6. Bake in preheated oven 10 minutes
7. Remove and cool on a wire rack.
8. Reduce oven temperature to 325 degrees.
9. Place roasting pan with 4 cups of water in oven to maintain humidity

Making The Cheesecake

1. In a small mixing bowl, whisk together granulated sugar and cornstarch until well combined.
2. In a separate, larger bowl, add cream cheese.
3. Pour sugar mixture over top and using an electric hand mixer to blend cream cheese until smooth.
4. Mix in eggs one at a time, mixing just until combined after each addition. Scrape down sides and bottom of bowl as you go.
5. Add sour cream and heavy cream and mix until combined.
6. Mix in lime juice and vanilla.
7. Tap bowl forcefully against countertop about 30 times to release any large air bubbles.
8. Pour over cooled graham cracker crust.
9. Place cheesecake in roasting pan then place roasting pan in oven and carefully pour in enough boiling water around cheesecake pan to reach halfway up the side of the cheesecake pan.
10. Bake in preheated oven until cheesecake is nearly set but still jiggly in the center, about 60 - 65 minutes.
11. Remove from oven and cool on a wire rack for 1 hour.
12. Cover and chill in refrigerator 8 hours or overnight.