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1
For the crust: Crush the butter crackers and mix with melted butter.
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2
Press into a 9-inch spring-form pan.
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3
For the Filling: Finely shred cheddar, add lime zest.
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4
Toss cheese mixture with flour and cornstarch; set aside.
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5
Preheat the oven to 325 degrees F.
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6
In electric mixer, cream lime juice and cream cheese until fluffy.
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7
Add 1 egg at a time while mixing on low speed.
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8
Add minced onion, horseradish, pepper sauce, oregano, cumin, garlic powder, salt, and pepper and mix only until incorporated.
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9
Fold in cheddar mixture, then sour cream by hand.
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10
Pour the batter into the prepared crust.
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11
Bake for 60 minutes.
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12
Meanwhile, for topping, mix all ingredients together and refrigerate until cheesecake is baked.
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13
Remove cheesecake from oven after 60 minutes (do not overbake).
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14
Spread cold topping over warm cake, return to oven, shut the oven off and allow to cool in oven (oven door may be open a crack to speed up the process), this will prevent any cracking.
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15
Refrigerate at least 4 hours or overnight then decorate as desired with shredded cheddar, tomatoes, green onions, and salsa.
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16
Serve with crackers or tortilla chips.
