Preheat the oven to 325°F (163°C).
Prepare the crust by combining graham cracker crumbs, sugar, and melted butter in a bowl.
Press the mixture into the bottom of a 9-inch springform pan firmly, and then bake for 8-10 minutes until lightly golden.
In a large bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
Add in the sugar, sour cream, Key lime juice, zest, and eggs. Mix until combined and smooth.
Pour the cream cheese mixture over the baked crust and smooth the top with a spatula.
Bake the cheesecake in the preheated oven for about 50-60 minutes or until the edges are set but the center still has a slight jiggle.
Once baked, turn off the oven and crack the door, allowing the cheesecake to cool gradually for about an hour.
After an hour, remove the cheesecake from the oven and let it cool completely at room temperature before refrigerating for at least 4 hours or overnight.
Before serving, garnish with whipped cream and lime slices for a fresh touch.
