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1
Preheat oven to 350 degrees F.
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2
Place a large overlapping piece of aluminum foil over the bottom of the springform pan, and then insert pan ring over it.
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3
Fold the foil extra foil up and around the pan and place the whole thing on a second piece of foil, also folding it and pressing it securely around the pan, having a water tight covering.
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4
In a food processor, process cookies until they are crumb-like, add melted butter and continue to process.
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5
Pour crumb mixture into springform pan and press with your fingers to line the pan.
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6
Place the pan in the refrigerator to set while you prepare the cheesecake.
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7
Place a kettle of water on for water bath.
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8
In a food processor beat the cream cheese until smooth, add the sugar, eggs, egg yolks, and lime juice.
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9
Take crumbed pan from the refrigerator and place it in a roasting pan.
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10
Pour the cheesecake mixture into the crumb pan, and then carefully pour the hot kettle of water into the roasting pan so the water reaches 1/2 way up the pan so the water does not splash into cheese cake.
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11
Place roasting pan in oven for 1 hour, checking after 50 minutes.
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12
It should feel set, but still wobbly in the center.
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13
Take the roasting pan out of the oven, carefully remove the springform pan from the roasting pan and place it on a rack.
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14
Peel off the outer layer of foil, and tear away the side bits of the first layer of foil and leave the pan to cool.
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15
Once the cake comes to room temperature, place it in the refrigerator for 20 minutes before serving.
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16
Transfer to the plate you're going to serve it on, a plate without a lip, or a cake stand.
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17
Unclip the springform pan and remove the outer part.
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18
Carfully lift the cheesecake removing the metal bottom.
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19
The aluminum foil can stay on the cake.
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20
Serve chilled.
