Let’s get started on making this cheesecake, step-by-step, just like those cherished moments cooking with my dad, where every step was a story shared and a memory made.

1. Start with the crust. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
2. Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a glass or measuring cup to pack it tightly. Chill in the refrigerator while you prepare the filling.
3. In a large mixing bowl, beat the softened cream cheese until smooth and creamy—about 2-3 minutes.
4. Add the sweetened condensed milk, key lime juice, and vanilla extract to the cream cheese. Mix until well combined and silky.
5. In a separate bowl, whip the heavy cream and powdered sugar until soft peaks form. Gently fold the whipped cream into the cheesecake mixture, maintaining as much air as possible.
6. Pour the filling over the chilled crust, smoothing the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours, or until firm.
7. Before serving, garnish with lime zest for a pop of color and extra zestiness.