Preheat oven to 325 degrees F (165 degrees C). Lightly grease the bottom of a 9-inch springform pan.
Sprinkle graham cracker crumbs into the bottom of the prepared pan.
Beat cream cheese and sugar with an electric mixer in a large bowl until smooth. Add eggs one at a time, allowing each egg to blend into the cream cheese mixture before adding the next.
Mix white chocolate chips, cream, lime juice, and lime zest together in a stainless steel bowl. Place bowl over a pot of boiling water.
Stir chocolate chips mixture until the chocolate melts completely and the mixture is smooth, about 5 minutes; pour into the cream cheese mixture and stir to combine. Pour the mixture over the graham cracker crumbs in the prepared springform pan.
Bake in preheated oven the cake's center is set, about 75 minutes. Cool at room temperature for 15 minutes before refrigerating to chill completely, at least 1 hour.
Tips & Tricks
PAM® Sopapilla Cheesecake Pie
See how to make tangy sopapilla cheesecake pie.
Watch how to make perfectly sweet cheesecake pops.
If you don't have key limes, you can use zest and juice of one lime.
User gingersnap crumbs in place of the graham cracker crumbs for a flavor variation.