Directions:

1. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well until the crumbs are evenly coated.

2. Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust. Refrigerate while preparing the filling.

3. In a large bowl, beat the cream cheese until smooth and creamy. Gradually blend in the sweetened condensed milk until fully incorporated.

4. Add the fresh lime juice, lime zest, and vanilla extract to the cream cheese mixture. Stir gently to combine.

5. In a separate chilled bowl, whip the heavy cream until stiff peaks form.

6. Carefully fold the whipped cream into the lime and cream cheese mixture until well combined and light.

7. Pour the mousse filling over the prepared crust and smooth the top with a spatula.

8. Refrigerate the cheesecake for at least 4 hours or until set, preferably overnight.

9. Before serving, garnish with lime slices and lime zest for a fresh touch.