Place one oven rack in the center and another in the lower position (for the water bath later). Warm up your oven to 350°F or 177°C.

Blend 12 full sheets of graham crackers in a food processor or using a mortar and pestle. It’ll yield about 1 ½ cups of fine cracker crumbs. Whisk them with 5 tablespoons of melted butter and ¼ cup of granulated sugar in a mixing bowl until incorporated.

Pour the crumb mixture into an ungreased 9-inch springform pan and press it down tightly using your hands or a flat-bottomed measuring cup.

Bake the crust for about 10 minutes, pop it out of the oven, and let it cool.

In a large bowl, beat 32 ounces of cream cheese and the sugar on medium-high for 2 minutes using a stand or handheld electric mixer with the paddle attachment.

In the same bowl, toss in sour cream, fresh lime juice, lime zest, and vanilla extract, and keep mixing on medium-high until combined.

Dial the mixer to medium, crack in one egg, and beat it until well blended before adding another. Stop beating after finishing with the third egg.

Gently pour the batter into the warm crust (still in the springform pan) and smooth out the top using a spoon or a silicone spatula.

Cover the springform pan with aluminum foil. Grab a large roasting pan or a metal baking pan (I use a 9x13” one) and put it aside.

Pour enough water into a pot or a kettle (make sure it’s enough to fill up to 1 inch in the roasting pan) and bring it to a boil.

Traditional water bath: When the water heats up, place the wrapped springform pan inside the prepared roasting pan. Then, pour the boiling water into the pan and put it into the oven.

Simple water bath: Place the prepared roasting/baking pan on the lower rack of the oven and fill it with 1 inch of boiling water. Put the cheesecake pan on the center rack and let the oven do its job.

Bake the cake until the center sets but still has a slight jiggle when tapped, about 55 to 70 minutes.

Turn the oven off and crack open it a bit, allowing the cheesecake to rest and cool for about 1 hour. Then, pop it out of the oven and let it cool down completely on your counter. Refrigerate it for at least (preferably overnight).

Use a thin, sharp knife, slice its blade all the way down the pan, and run it along the pan’s rim to loosen the cheesecake. Once loosened, carefully remove the springform pan sides and dress up your treat with your favorite toppings. Slice it and dig in!