Preheat your oven to 325 degrees Fahrenheit and generously spray a 9-inch springform pan with baking spray.

Next, combine the graham cracker crumbs, sugar, and melted butter in a bowl. Mix them together until well combined. Then, firmly press this mixture into the bottom and up the sides of the prepared pan, creating an even layer.

Using a stand mixer, beat the cream cheese and sugar on high speed until they are light and fluffy.

Reduce the mixer speed to medium and gradually add in the eggs, sweetened condensed milk, vanilla extract, key lime juice, lime zest, and flour. Mix until the batter is smooth and well combined.

Carefully spread this mixture over the prepared crust in the springform pan.

Bake in the preheated oven for 50-55 minutes, or until the cheesecake is set and firm.

Once baked, allow the cheesecake to cool completely before serving.

In your stand mixer, combine the cream cheese and powdered sugar. Beat at medium speed for about 1 minute, or until stiff peaks form. Once achieved, remove the mixture from the stand mixer and set it aside.

Now, add the heavy cream and vanilla extract to the stand mixer bowl. Beat them together on high speed until soft peaks form.

Next, add the previously set aside cream cheese mixture back into the stand mixer bowl. Beat everything together on medium speed until the mixture becomes creamy, which typically takes about 1-2 minutes.

Once the stabilized whipped cream is ready, pipe it onto the chilled cheesecake. Then, garnish the cheesecake with lime zest for a finishing touch.