1️⃣ Make the Crust
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until everything is well incorporated.
Press the mixture into the bottom of a 9-inch springform pan or pie dish to form an even crust.
Bake for 8-10 minutes, then set aside to cool completely.

2️⃣ Prepare the Lime Mousse Filling
In a small bowl, dissolve the gelatin (or agar-agar) in warm water and set aside to bloom.
In a large mixing bowl, beat the softened cream cheese until smooth.
In a separate bowl, whip the heavy cream and powdered sugar together until stiff peaks form.
Add the lime juice, lime zest, and vanilla extract to the cream cheese and beat until fully combined.
Gently fold in the whipped cream mixture, being careful not to deflate it.
Once the gelatin has bloomed, microwave it for about 10-15 seconds or until fully dissolved. Stir it into the mousse mixture, making sure it’s evenly distributed.

3️⃣ Assemble the Cheesecake
Pour the lime mousse filling over the cooled graham cracker crust. Smooth the top with a spatula.
Refrigerate the cheesecake for at least 4 hours, or until it sets completely (overnight is ideal).

4️⃣ Serve and Garnish
Once set, remove the cheesecake from the springform pan.
Garnish with fresh lime slices, lime zest, and whipped cream if desired.
Slice and serve chilled.