Prepare the Crust:

In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the texture resembles wet sand.

Press the mixture evenly into the bottom of a 9-inch springform pan. Refrigerate for at least 15 minutes to set.

Make the Lime Mousse Filling:

In a large bowl, whip the heavy cream with an electric mixer until stiff peaks form. Set aside.

In another bowl, beat the cream cheese and sugar until smooth and creamy. Add lime juice, lime zest, and vanilla extract, mixing until well combined.

Gently fold the whipped cream into the cream cheese mixture until smooth and airy. Pour the filling over the chilled crust, spreading evenly. Refrigerate for at least 4 hours or overnight to set.

Prepare the Zesty Lime Glaze:

In a small saucepan, combine lime juice and sugar. Heat over medium heat until the sugar dissolves.

In a small bowl, mix cornstarch and water until smooth. Add this mixture to the saucepan and stir until the glaze thickens. Remove from heat and let cool to room temperature.

Add the Glaze and Garnish:

Once the cheesecake has set, pour the cooled lime glaze over the top, spreading it evenly. Sprinkle with lime zest for garnish. Return to the refrigerator for 30 minutes to allow the glaze to set.

Serve:

Carefully release the cheesecake from the springform pan. Slice and serve chilled.