For the Key Lime Curd • ½ cup key lime juice (118ml) • 3 large egg yolks • ¼ cup granulated sugar (50g) • ¼ teaspoon table salt • 2 Tablespoons unsalted butter  For the Crust • 1 ½ cups graham cracker crumbs (170g) • 2 Tablespoons granulated sugar • 1 Tablespoon light brown sugar  •5 Tbp. unsalted butter melted (71g)

For the Cheesecake • 24 oz cream cheese softened to room temperature (680g) • 1 cup granulated sugar (200g) • ¼ cup sour cream • 2 large eggs lightly beaten, room temperature preferred

Combine key lime juice, egg yolks, sugar, and salt in a saucepan and whisk to combine. Add butter and turn stovetop to medium-low heat.

Cook, whisking constantly, until mixture is slightly thickened (it will become more opaque and will likely begin to simmer just below the surface).

Once this happens, immediately remove from heat and pour through a fine mesh strainer into a heatproof bowl. Allow curd to cool completely.

Stir together graham cracker crumbs and sugars. 

Add butter and stir until well-combined and all crumbs are moistened.

Press crumbs into the bottom and up the sides of an ungreased 9” springform pan. Once curd has cooled, prepare cheesecake batter.

In a large bowl using an electric mixer, stir together cream cheese and granulated sugar on medium-low speed until completely combined.

Add sour cream and stir until combined. Scrape sides and bottom of bowl with a spatula.

With mixer on low-speed stir in cooled key lime curd until completely combined.

Add eggs one at a time, stirring on low speed until just combined after each addition.

Pour batter evenly into prepared cheesecake pan. 

Bake in the center rack of your oven on 325F (165C) for 50-60 minutes or until the cheesecake should be mostly set.

Allow cheesecake to cool to room temperature for an hour then, refrigerate 6 hours .Top with Whipped Cream. 

Remove from the springform ring, slice and enjoy!