Preheat your oven to 325°F (163°C).
Prepare the crust by combining graham cracker crumbs, sugar, and melted butter in a medium bowl.
Press the mixture into the bottom of a 9-inch springform pan, creating an even layer.
Bake the crust for about 10 minutes, then let it cool while preparing the filling.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Gradually add sugar, beating until well combined and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the key lime juice, lime zest, and vanilla extract until fully incorporated.
Pour the filling over the cooled crust in the springform pan.
Bake for 55-60 minutes, or until the center is set but still slightly jiggly.
Turn off the oven, slightly crack the door, and let the cheesecake cool inside for 1 hour.
Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, before serving.
