Vanilla Layer Cake with Lime Cheesecake and Graham Cracker Crust

For Mother's Day this year, I wanted to make something light and "springy" for mom, so I came up with this dessert. It's an amalgamation of cake and cheesecake, redolent of lime flavors and topped with my all-time fav topping of freshly whipped cream. Decorating is fun - just sprinkle on whatever floats your boat. 

INGREDIENTS:

1 recipe of your fav vanilla butter cake (or one 15.25 oz box cake mix)

CRUST:

2 cups graham cracker crumbs

5 tbsp. unsalted butter, melted

Pinch of salt

FILLING:

Two 8-oz. packages cream cheese

3/4 cup sugar

1 tbsp. lime juice

Zest of 2 limes

1 tsp. vanilla extract

1/8 tsp. kosher salt

1 1/2 cups heavy cream

WHIPPED CREAM FROSTING:

2 cups heavy cream

1/2 cup powdered sugar

1 tsp. vanilla extract

1. Prepare and bake the vanilla butter cake in a 9" cake pan; let cool and set aside.

2. For the crust: combine the graham cracker crumbs, melted butter and pinch of salt in a bowl. Pour into a 9" springform pan and spread evenly (I use a wooden pastry tamper, but you can also use a metal 1/4 cup measuring cup to do the same).

3. For the filling: place the cream cheese, sugar, lime juice, lime zest, vanilla extract and 1/8 tsp. kosher salt into a bowl of a stand mixer. Mix at low speed until incorporated, then turn up to medium speed until the mixture is smooth. Scrape down the bowl, then change the paddle to a whisk attachment. Add the heavy cream and mix at low speed until combined. Increase speed to high and whip until the mixture holds stiff peaks. 

4. Assembly: Pour the cheesecake filling over the graham cracker crust in the springform pan then top with the cooled cake layer. Cover with plastic wrap and refrigerate for at least 6 hours or overnight until the cheesecake layer is set.

5. Garnish: Unmold the cake onto a serving platter. Garnish with whipped cream frosting and decorate with assorted sprinkles.