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1
Preheat the oven to 400 degrees.
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2
Position top rack in the center of the oven.
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3
Place a baking pan on the rack below this.
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4
Boil water.
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5
Make crust: Mix the crumbs and salt together in a small bowl, then add butter and stir to mix.
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6
Set aside 1/4cup for topping.
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7
Press the rest into the bottom and sides of a 9-inch springform pan.
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8
Turn on kitchen or stove exhaust fan.
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9
Skewer and roast the habaneros over an open flame (gas burner is fine) and set them to steam under a towel.
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10
When they are cool enough to handle, put on plastic gloves if desired.
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11
Peel and deseed habaneros, then pound in a mortar with the 2 tablespoons of sugar until a coarse paste results.
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12
Cream the cream cheese, then add remaining sugar and salt.
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13
Beat in the eggs 1 at a time until incorporated.
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14
Add the cream and blend.
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15
Beat the zest and lime juice into this mixture.
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16
Add the habanero paste last and beat until well mixed.
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17
Pour into the crust, then gently tap the pan to level the filling.
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18
Sprinkle the reserved crumbs on top.
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19
Pour boiling water into the pan on the oven's lower rack.
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20
Place the cheesecake on the rack above it.
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21
Bake for approximately 1 hour or until the cheesecake pulls away from the edge of the pan.
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22
Remove from the oven and allow to set for 20 minutes.
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23
Wrap and keep in the refrigerator overnight, or if rushed, place in the freezer for 2 to 3 hours.
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24
Garnish, if desired, with slices of lime and place a whole habanero in the center.
