Preheat the oven to 350 F. Line a 9″ or 10” springform pan with a round of parchment paper. This will enable you to move the cheesecake to a different platter before serving. First, let’s make the crust. In a very dry blender or food processor, pulse the gingersnaps into a powder.  Transfer this to a bowl and stir in the sugar and butter. Using a flat-bottomed cup, press the mixture semi-firmly into the bottom of the springform pan. Bake for 10 minutes and remove from the oven.

Making the Creamy Filling

While the crust is cooling, make the filling. Place the cream cheese in an ovenproof baking dish and bake for 15 minutes. Carefully transfer the warm cream cheese to the bowl of a stand mixer or a large mixing bowl. Whisk in sugar, salt, and vanilla and mix thoroughly. Add eggs one at a time, whisking well after each addition. Stop the mixer so you can scrape the sides. Add the sour cream and heavy cream and whisk until the mixture is smooth and fluffy, another minute more.

Slow and Steady Baking for the Perfect Texture

Pour this mixture on top of the crust. Bake for 10 minutes, then reduce the heat to 225 F. Bake for an additional 80 minutes, or just until you see the cake set when you give the pan a little wobble. Turn off the heat and crack open the oven door for an hour to let it cool slowly (this prevents cracking). Remove the cake from the oven and let it cool to room temperature before transferring it to the refrigerator to cool for at least three more hours.

Crafting a Zesty Lime Curd

While the cake is cooking or cooling is a perfect time to make the lime curd. To make the curd, first place a fine mesh strainer over a bowl. Keep this close as you’re making the curd: In a medium saucepan, whisk together the sugar, lime zest, lime juice, eggs, and a pinch of salt. Switch to a heat-proof rubber spatula and place this mixture over medium heat, moving the spatula in a figure-eight movement along the bottom of the pan, to ensure nothing sticks.

Cook for around five minutes, until the mixture thickens and coats the back of a spoon. This will happen quickly so keep a close eye on the curd. As soon as it thickens, pour the curd into your prepared fine mesh strainer over the bowl, scraping all of it from the pot. Pass the curd through the strainer into the bowl and whisk in the cold butter until it’s melted. Let this cool to room temperature, then reserve in the fridge until ready for serving.

Tips for Serving and Garnishing

To serve the cheesecake, use a small knife or offset spatula to carefully follow the perimeter of the springform pan separating the cake from the pan. Release the clip to remove the side ring. Spread some (or all) of the curd over the top of the cake with a rubber or off-set spatula, slice, and serve on its own or with some fresh whipped cream.