1-Preheat oven to 350°F (175°C). Line the outside of a 9-inch springform pan with heavy-duty aluminum foil. Mix graham cracker crumbs and sugar, then add melted butter and combine evenly. Press mixture into the bottom and up the sides about one inch from the top. Bake crust for 10 minutes, then cool on a wire rack. Reduce oven temperature to 325°F (163°C) and prepare a roasting pan with boiling water for a water bath.

2-For the filling, whisk granulated sugar and cornstarch together. Beat cream cheese with the sugar mixture until smooth. Add eggs one at a time, blending just to combine each addition. Scrape sides and bottom of bowl. Mix in sour cream and heavy cream until combined, then stir in lime juice and vanilla extract. Tap the bowl on the counter 30 times to release air bubbles.

3-Pour filling over the cooled crust, place springform pan in the roasting pan, and pour boiling water halfway up the sides of the cheesecake pan. Bake for 60 to 65 minutes until nearly set but still slightly jiggles in the center. Cool cheesecake for 1 hour on a wire rack, then chill for at least 8 hours or overnight.

4-To prepare the topping, whip heavy cream until soft peaks form, add sugar, and whip until stiff peaks form. Pipe or spread over cheesecake before serving. Garnish with fresh berries, lime wedges, zest, and mint if desired.