Preheat your oven to 300°F (150°C). In a mixing bowl, combine graham cracker crumbs, sugar, melted butter, and a pinch of salt. Press firmly into the bottom and sides of a 9-inch springform pan. Bake for 10 minutes until golden, then cool.

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in sour cream, then eggs one at a time. Mix in sugar, lime zest, lime juice, corn starch, and vanilla extract without overmixing.

Pour the cheesecake filling into the cooled crust. Prepare a water bath with a 9x13-inch pan of boiling water on the bottom rack. Bake the cheesecake on the upper rack for 50-60 minutes until edges are set but center jiggles slightly.

After baking, turn off the oven and crack the door. Let the cheesecake rest for 20 minutes, then cool to room temperature before refrigerating for at least 2 hours or overnight.

In a saucepan, combine frozen triple berries, sugar, and lime zest. Cook until berries break down and sauce thickens, about 5-7 minutes. Cool before serving on the chilled cheesecake.