1-First, preheat the oven to 350°F (175°C) and wrap a 9-inch springform pan tightly with heavy-duty aluminum foil to keep water out during baking. In a bowl, mix the 2 cups crushed graham cracker crumbs and 3 tablespoons sugar, then add the 1/2 cup melted unsalted butter until it’s evenly moistened. Press this mixture into the bottom and about 1 inch up the sides of the pan, then bake for 10 minutes. Let it cool on a wire rack and reduce the oven to 325°F (163°C).

2-While the crust cools, boil about 4 quarts of water for the water bath. In a small bowl, whisk together 1 cup plus 2 tablespoons granulated sugar and 1 tablespoon cornstarch. In a larger bowl, beat 3 packages (8 oz each) of softened cream cheese until smooth, then gradually blend in the sugar mixture. Add 4 eggs one at a time, mixing gently and scraping the bowl after each to keep it silky.

3-Next, mix in 2/3 cup sour cream and 1/3 cup heavy cream until just combined, then stir in 1/2 cup fresh lime juice and 1 1/2 teaspoons vanilla extract. Tap the bowl on the counter about 30 times to release air bubbles. Pour the filling over the cooled crust, place the pan in a roasting pan, and add boiling water halfway up the sides.

4-Bake for 60 to 65 minutes until the cheesecake is almost set but still jiggly in the center. Cool on a wire rack for 1 hour, then cover and refrigerate for at least 8 hours or overnight. For the toppings, whip 1 cup heavy cream until soft peaks form, add 2 1/2 tablespoons granulated sugar, and whip to stiff peaks. Add it to the cheesecake and garnish with fresh berries, lime wedges, zest, and mint if you like.