Combine graham cracker crumbs, 3 tablespoons of granulated sugar, and butter. Press graham cracker mixture into bottom of 9-inch springform pan.
With an electric mixer, beat cream cheese, 1 cup granulated sugar, and vanilla extract until combined. Add eggs, 1 at a time, mixing on low speed until blended.
Gently blend in lime juice, then pour cheesecake mixture over crust.
Bake in a preheated oven at 325F for 55 minutes or until center is almost set. Remove from oven, and then run knife around rim of pan to loosen cake. Place in the refrigerator to chill.
Refrigerate for at least 4 hours, but ideally overnight.
While the cheesecake is chilling, whip the heavy cream with the powdered sugar and vanilla and until stiff peaks form.
Spread the whipped cream on top of the chilled cheesecake and garnish with lime zest and sliced limes if desired.
Calories are automatically generated. For best results calculate based on your exact ingredients.Note: This recipe works best if the filling ingredients are brought to room temperature before beginning.