For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Cheesecake Filling:

16 oz cream cheese (450g), softened

1 cup granulated sugar

1 teaspoon vanilla extract

1 cup heavy cream

1/2 cup freshly squeezed lime juice (about 4 limes)

Zest of 2 limes

1 envelope (0.25 oz) unflavored gelatin (optional)

For the Lime Mousse:

1 cup heavy cream

1/4 cup powdered sugar

1 tablespoon freshly squeezed lime juice

Lime zest for garnish

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Prepare the Crust:
Preheat your oven to 350°F (175°C).
In a medium-sized bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until well combined.
Press the mixture evenly into the bottom of a 9-inch springform pan, compacting it firmly.
Bake for 8-10 minutes until golden brown. Let it cool while you prepare the filling.
Prepare the Cheesecake Filling:
Beat the softened cream cheese and sugar until smooth and creamy.
Add lime juice and zest, mixing until fully incorporated.
In a separate bowl, whip the heavy cream to stiff peaks.
(Optional) If using gelatin, dissolve it in a little water and microwave for 10-15 seconds. Add it to the cream cheese mixture and mix well.
Gently fold the whipped cream into the cheesecake mixture until smooth and combined.
Pour the filling over the cooled crust and smooth the top. Refrigerate for at least 4 hours or overnight to set.
Prepare the Lime Mousse:
In a chilled bowl, whip heavy cream with powdered sugar until stiff peaks form.
Gently fold in lime juice.
Once the cheesecake has set, spread the mousse evenly over the cheesecake.
Garnish with lime zest for a fresh touch.
Serve:
Refrigerate the cheesecake for 1-2 more hours to let the mousse firm up slightly.
Slice, serve, and enjoy!

Add a Fruit Topping: For extra flavor, top with fresh berries like blueberries or raspberries.

Different Citrus: Replace lime with lemon or orange for a different twist.

Gluten-Free Option: Use gluten-free graham cracker crumbs or an alternative crust for a gluten-free dessert.