1 cup graham cracker crumbs
3 tbsp sugar
1/2 tsp salt
5 tbsp butter olive oil
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/3 cup key lime white balsamic vinegar
1/2 tsp pure vanilla extract
1 (8 ounce) tub whipped topping

Whisk together cracker crumbs, sugar, and salt. Stir in butter olive oil until mixture resembles wet sand and holds together when squeezed. Press evenly into the bottom of a 9-inch springform pan. Freeze until firm, for 15 minutes.
Meanwhile, in the bowl of an electric mixer fitted with the padded attachment, beat cream cheese and condensed milk on medium-high speed until fluffy, for about 5 minutes. Add key lime white balsamic and vanilla. Beat for 1 minute more.
Gently fold whipped topping into cream cheese mixture. Pour over chilled crust and smooth top with an offset spatula. Cover with plastic and refrigerate until firm, for at least 4 hours. Run a knife along cake's edge before releasing sides of pan, then under bottom to loosen. Serve, garnished with lime rounds.