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Place the graham crackers in a food processor and process until it’s finely ground, then mix in the ground cinnamon and melted butter.
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Dump the buttered graham cracker crumbs into a cheesecake pan, and smooth them out into a flat, compacted layer. Set the graham cracker crust aside.
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Meanwhile, mix the cream cheese, condensed milk, key lime juice, lime zest and vanilla caviar in a bowl. Make sure to mix it thoroughly to fully incorporate the cheesecake.
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Stir in the frozen whipped topping and combine thoroughly.
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Pour the filling into the cheesecake pan and spread it out into a smooth layer.
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Freeze the cheesecake for 2 hours, then slice it up and serve!