Avocado Lime Cheesecake: Creamy, Tangy, and Oh-So-Satisfying!

Preheat your oven to 325°F (163°C).
In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until the crumbs are evenly coated.
Press the mixture into the bottom of a 9-inch springform pan, creating an even layer. Bake for 8-10 minutes, then remove from the oven and set aside to cool while you prepare the cheesecake filling.
Make the Cheesecake Filling:

In a blender or food processor, combine the ripe avocados, cream cheese, sour cream, sugar, lime juice, lime zest, and vanilla extract. Blend until smooth and creamy.
Add the eggs one at a time, blending after each addition until fully incorporated. If you want a richer cheesecake, add the heavy cream and blend again.
Pour the cheesecake filling into the cooled crust and smooth the top with a spatula.
Bake the Cheesecake:

Bake the cheesecake for 45-50 minutes, or until the edges are set and the center is slightly wobbly.
Turn off the oven and leave the cheesecake inside for 1 hour with the door slightly ajar. This helps prevent cracking.
After the hour, remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours, preferably overnight, to allow it to set.
Serve:

Once the cheesecake is chilled and set, remove it from the springform pan and transfer it to a serving platter.
Garnish with additional lime zest or thin lime slices for an extra pop of color and flavor.
Serving and Storage Tips: