1 ½cupsgraham cracker crumbs, (about 14 graham cracker sheets)
½cup(113 g or 1 stick) butter, melted
½cupfinely chopped pecans
2cups(450 g or 16 ounces) cream cheese, room temperature
½cup(100 g) granulated sugar
2large eggs, room temperature
½cup(120 g) sour cream, room temperature
Place fine strainer over medium glass bowl. Set aside.
In a heavy medium saucepan over medium-low heat, whisk together eggs, egg yolks, sugar and lime juice. Cook, whisking frequently, until no longer frothy, about 8 to 10 minutes (curd will resemble thickened sauce).
Pour curd into prepared strainer; discard solids in strainer. Place plastic wrap directly onto surface of curd and refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to 1 day.)
Graham Cracker Pecan Crust
Preheat oven to 325° F.
To prepare the 8-1/2-inch springform pan, grease it with butter and set the pan on a large piece of aluminum foil. Press the foil up the sides of the pan, using another sheet of foil if necessary to make sure all the sides are covered.
In a small bowl, stir together graham cracker crumbs, butter and pecans until crumbs are well moistened. Press onto bottom of the pan. Bake until firm, about 12 minutes. Let crust cool completely. Keep oven on.
In a bowl of a standing mixer, beat cream cheese with sugar. Beat in eggs, 1 at a time. Next, using low speed, beat in lime curd and sour cream until well incorporated, about a minute. Pour mixture onto the cooled, baked graham cracker pecan crust. Smooth the top of the cheesecake filling.
Pull the middle oven rack out, place the large pan onto the rack, place the cheesecake into the large pan, and then pour in the hot water until it comes up 1 inch up the side. Bake in the 325° F oven until set around edge and center is still jiggly, 1 hour. Run knife around edge of cake. Turn off oven and let the cheesecake cool in oven for 1 hour.
Remove cheesecake from the water bath and discard aluminum foil. Refrigerate cheesecake until chilled, at least 4 hours. When ready to serve, garnish with lime slices and chopped pecans.
Cheesecake water bath: This step will ensure even baking and protect the cake when you set the cake pan in a larger, water-filled pan in the oven. I suggest wrapping two to three layers of aluminum foil around the pan before making the crust and adding the filling.Store lime curd cheesecake covered in the refrigerator for up to 1 hour.Freeze lime curd cheesecake for up to 1 month. Wrap the chilled cheesecake in plastic wrap and then aluminum foil. Store on a flat surface in the freezer.