Prep: Preheat the oven to 350° F and add a roasting pan or other large pan in the lower section of the oven to make a hot water bath. Place enough hot water in the pan that it will rise to 1-2 inches around the cheesecake springform pan. Spray the pan springform pan with cooking spray.

Using 18-inch heavy-duty aluminum foil, wrap the outside of your springform pan with 4 layers of foil, to ensure no water leaks into the cheesecake as it bakes in the water bath.

Crust: Pulse the Graham Crackers in a food processor until they are fine crumbs. Place in a bowl and add the Sugar, melted Butter and Salt, and blend until combined. For a great mixture, blend them with an electric mixer.

Pour the crumb mixture into the prepared springform pan and press evenly into the bottom and up the sides of the pan. Be careful to get an even layer of crust. It’s best to use a glass or measuring cup to get an even, hard-packed crust, and keep buildup out of the corner.

Bake crust for 10 minutes. Remove from oven and allow crust to cool completely.

Cheesecake Filling: Put the Cream Cheese in a bowl and whisk briefly on low speed. Add the Yogurt, Sugar, Corn Starch, Vanilla, Lime Juice and Lime Zest and just stir until the ingredients are mixed, scraping down the bowl. Don’t overmix.

Add the Eggs one at a time, to the cream cheese mixture, on slow speed, scraping down the bowl.

Pour the cream cheese mixture into the baked cookie crust. Spread evenly.

Place the cheesecake in the water bath in the oven, being careful not to touch the very hot water.

Bake for approx. 70 minutes (don’t open the oven door to check on it during baking). The cheesecake will be done when the center is still a little jiggly when you gently shake the pan, but the outer edges seem firm. When it’s baked, turn off the oven and leave the cheesecake inside for an hour, making a small opening in the oven door by placing a wooden spoon in it. This slow cool down process reduces the chances of cracking the surface of the cheesecake.

Take the cake out of the oven and let it cool completely, then put it in the fridge for at least 5 hours (overnight is best).

Whipped Cream: Place Cream in an electric mixer bowl and whip at high speed for a minute or two, slowly adding the Confectioners’ Sugar until combined. Whipped Cream will be fluffy and come to stiff peaks.

Serve: Carefully remove the springform pan, first running a small knife blade around the outer edge. Cut into slices, and serve with whipped cream, and garnish with Lemon Zest or slices.