Let’s break down the process into easy-to-follow steps.

1. Prepare the Crust:

• Preheat the oven to 325°F (160°C). Wrap heavy-duty foil around the bottom and sides of a 9-inch springform pan. Spray the inside of the pan lightly with nonstick cooking spray.
• In a medium bowl, stir together the graham cracker crumbs, melted butter, sugar, and salt.
• Press the mixture into the bottom and 1 inch up the sides of the prepared springform pan.
• Bake until golden brown, 10 to 12 minutes.
• Cool completely on a wire rack, about 30 minutes.

2. Prepare the Water Bath:

• Bring a large pot of water to a simmer over medium-low heat.

3. Make the Filling:

• In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until no lumps remain, about 2 minutes.
• Add the sour cream, sugar, flour, and salt. Beat until the batter is smooth and creamy, about 1 minute. Scrape down the sides and bottom of the bowl.
• Add the eggs one at a time and beat on low speed until just combined after each addition. Continue scraping down the sides and bottom of the bowl as needed.
• Stir in the vanilla extract, lime zest, and key lime juice.

4. Bake the Cheesecake:

• Pour the filling into the cooled crust.
• Place the springform pan into a large roasting pan.
• Place both pans into the oven and quickly pour the hot water into the roasting pan so that it comes about halfway up the foil-wrapped springform pan. This creates a water bath, which helps to cook the cheesecake evenly and prevent cracking.
• Bake for 1 hour 20 minutes to 1 hour 30 minutes, or until the cheesecake is set on the sides and just barely jiggles in the center when the pan is shaken.

5. Cool the Cheesecake:

• Turn the oven off and crack the door. Leave the cheesecake in the oven for 15 minutes.
• Remove the cheesecake from the water bath and carefully remove the foil.
• Transfer to a wire rack. Let the cheesecake continue cooling to room temperature, about 2 hours.
• Place in the refrigerator for at least 8 hours to chill completely.

6. Make the Topping:

• In the bowl of a stand mixer fitted with a whisk attachment, beat the cold heavy whipping cream until thickened.
• Add the sugar and vanilla extract; beat the cream on high until medium peaks form.

7. Assemble and Serve:

• Run a thin knife along the edge of the pan before removing the sides from the pan.
• Top the cheesecake with the whipped cream, key lime zest, and key lime slices.

These instructions are very detailed.