1-First, preheat your oven to 350°F (175°C) and wrap a 9-inch springform pan with heavy-duty aluminum foil to keep water out.

2-Next, mix the graham cracker crumbs and sugar in a bowl, then stir in the melted butter until it’s evenly moist. Press this mixture into the bottom and about 1 inch up the sides of the pan, and bake it for 10 minutes. After that, let it cool on a wire rack while you reduce the oven to 325°F (163°C) and get a large roasting pan ready with boiling water.

3-In a small bowl, whisk together the sugar and cornstarch. In another large bowl, beat the cream cheese with this mixture until smooth. Add the eggs one at a time, mixing just until combined and scraping the sides as needed to avoid lumps.

4-Blend in the sour cream and heavy cream until everything is smooth, then stir in the lime juice and vanilla extract.

5-Tap the bowl on the counter about 30 times to release air bubbles, which helps with a silky texture.

6-Pour the filling over the cooled crust and place the pan in the roasting pan. Add boiling water halfway up the sides for a water bath.

7-Bake for 60 to 65 minutes until the center is still a bit jiggly. Cool on a wire rack for 1 hour, then chill in the fridge for at least 8 hours.

8-For the topping, whip the heavy cream to soft peaks, add sugar, and whip to stiff peaks. Spread or pipe it on just before serving, and garnish with berries, lime, and mint.