A luscious fusion of tangy key lime pie and rich, creamy cheesecake, this dessert is perfect for summer gatherings or any special occasion.

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Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan.
Bake crust for 10 minutes. Remove and set aside to cool.
In a large bowl, beat cream cheese and sugar until smooth and creamy.
Add sour cream and flour, and beat until just combined.
Add eggs one at a time, mixing well after each addition.
Stir in key lime juice, zest, and vanilla extract until smooth.
Pour the filling over the cooled crust and smooth the top.
Bake for 55-65 minutes, or until the center is set but still slightly jiggly.
Turn off the oven, crack the door, and let the cheesecake cool for 1 hour inside.
Remove from oven and refrigerate for at least 4 hours or overnight.
Top with whipped cream and key lime slices before serving if desired.

Use fresh key lime juice for the most authentic flavor.
To avoid cracks, do not overmix the batter and let the cheesecake cool gradually.
Refrigerate leftovers for up to 5 days in an airtight container.