Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan to form the crust. Chill in the refrigerator while preparing the filling.
In a large bowl, beat cream cheese and sugar until smooth. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
Pour the cheesecake mixture over the crust in the pan. Smooth the top with a spatula.
Bake for about 45-50 minutes, or until the center is almost set. Remove from the oven and let it cool completely.
In a small saucepan, sprinkle gelatin over water and let it sit for a few minutes to bloom. Heat over low heat, stirring until the gelatin dissolves. Remove from heat and let it cool slightly.
In a bowl, whisk together lime juice, lime zest, and cooled gelatin mixture. In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form. Gently fold the whipped cream into the lime mixture to create the mousse.
Spread the lime mousse over the cooled cheesecake. Refrigerate for at least 4 hours or overnight to set.
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