Preheat oven to 300 degrees.

Mix together graham cracker crumbs and sugar in an 8 inch springform pan.

Add melted butter and stir in until mixture is moistened.

Press crust into bottom and partially up the sides of the springform pan until firm.

Bake for 5 minutes.

Prepare filling:

In a large mixing bowl, beat cream cheese until smooth.

Beat in eggs 1 at a time.

Beat in Sweetened Condensed Milk.

Add vanilla, key lime juice and lime zest; beat until combined.

Add to the top of the graham cracker crust.

Foil the sides of the pan.

Place cheesecake in a roasting pan filled with water that reaches around 1/3 of the way up the sides of the cheesecake pan.

Bake for 1 hour.

Turn off oven and leave cheesecake in the oven for an additional 30 minutes with the oven door propped open.

Remove from oven, remove cheesecake from water bath and allow to cool completely.

Once cooled, cover the cheesecake while leaving in the springform pan.

Refrigerate at least 4 hours before removing from pan and serving.

Garnish with slices of fresh lime and whipped cream.