Preheat the oven to 350 F

In a food processor or with a ziploc bag/rolling pin, grind ~2 packages of graham crackers until fine

In a springform pan, press the mixture down with a measuring cup or other flat surface until it forms a very compact layer

Place the pan on a cookie sheet and bake for 15 minutes (or until slightly golden) and set aside to cool while you make the filling (the butter may slightly melt out of the springform pan so this is why we recommend placing it on a cookie sheet)

Pre-heat the oven to 325 F

Butter the sides of the springform pan

Beat the room temperature cream cheese for ~30 seconds until smooth. Add in the rest of the filling ingredients and mix with a hand or stand mixer until just evenly combined ~1 minute. Don’t mix too long as the mixture will get overly fluffy.

Wrap the outside of the springform pan with tin foil (to be safe we double wrap it) and butter the sides of the springform pan above the crust. Set aside

Place a roasting pan in the middle rack or the oven. Note: the roasting pan must be large enough to place the springform pan inside and tall enough to create a bath of water for the cheesecake to sit in while it is baking

Set a medium pot of water to boil

While the water is boiling, pour the filling mixture into the buttered, cooled, foiled springform pan

Once the water is ready, place the cheesecake in the oven in the center of the roasting pan. Carefully pour the water into the roasting pan until it is halfway up the sides of the springform pan. Bake at 325 for ~1 hour until the center still has a jiggle but the outside is set

Turn off the oven temperature, open the oven to remove the heat, and prop it open with a wooden spoon. Cool in the oven for 2 hours

After 2 hours, remove from the oven and refrigerate for at least 4 hour or overnight.

In a saucepan that a bowl can sit on top of, pour about 2 inches of water and bring it to a simmer. (The bowl should be able to sit on top without touching the water)

In a bowl, add lime and lemon juice, eggs, yolk, sugar, and salt. Place the bowl on the saucepan and whisk the curd continually until the mixture for 10-12 minutes or becomes very thick (or it is 180° F on a thermometer.)

Remove the bowl from the saucepan and cool until it reaches 140° F, stirring from time to time to release the heat.

While it is cooling, cut butter into 1-tablespoon cubes. When the cream is ready, whisk in the butter 1 tablespoon at a time, stirring until melted after each piece (you can also use an immersion blender for this step). Stir in the lime zest.

Pour the finished, slightly warm curd over the cooled cheesecake. Set in the fridge for 2 hours (or overnight) until set