📖 Instructions

1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with aluminum foil to prevent water from seeping in during the water bath.
2. For the crust, pulse the graham crackers in a food processor until finely ground. Add the melted butter and sugar, then pulse again until the mixture is evenly moistened and resembles wet sand.
3. Press the graham cracker mixture firmly into the bottom of the prepared springform pan. Use the bottom of a measuring cup to create an even layer.
4. Bake the crust in the preheated oven for 10 minutes. Remove and let cool slightly while you prepare the filling. Reduce the oven temperature to 325°F (160°C).
5. In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and continue to beat until well combined.
6. Add the key lime juice and key lime zest to the cream cheese mixture. Mix until just combined. Do not overmix at this stage. You want to keep the filling as smooth as possible!
7. In a separate bowl, whisk the eggs and egg yolks together until lightly beaten. Slowly drizzle the egg mixture into the cream cheese mixture, mixing on low speed until just combined.
8. Gently fold in the sour cream and vanilla extract until everything is evenly incorporated. Be careful not to deflate the batter. It should still feel airy.
9. Pour the key lime filling over the baked graham cracker crust in the springform pan.
10. Place the springform pan inside a larger baking pan. Carefully pour hot water into the outer pan until it reaches about halfway up the sides of the springform pan. This creates a water bath.
11. Carefully transfer the entire setup to the oven. Bake for 55-65 minutes, or until the edges are set but the center still has a slight jiggle. It will continue to set as it cools.
12. Turn off the oven and crack the oven door slightly. Let the cake cool in the oven for 1 hour to prevent cracking from sudden temperature changes. This is a pro tip, trust me!
13. Remove the cake from the water bath and let it cool completely on a wire rack. Once cooled, cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the filling to fully set.
14. Before serving, carefully remove the sides of the springform pan. Garnish with whipped cream, key lime slices, and additional graham cracker crumbs, if desired. Enjoy this slice of sunshine!