Ingredients

CRUST:

    1 cup graham cracker crumbs                                    
    1 teaspoon cinnamon                                            
    3 tablespoons sugar                                            
    3 tablespoons butter melted

FILLING:                                    
    5 8-ounce packages cream cheese                                
    1 1/2 cups sugar                                               
    5 eggs                                                         
    2 egg yolks                                                    
    2 tablespoons flour                                            
    1/8 teaspoon salt                                                                                       
    1/2 cup heavy cream                                            
    1 teaspoon vanilla extract   

Directions

Crust: Mix crumbs, sugar and butter; press onto bottom of 9 in. pan. Bake 8 minutes at 325°. For a chocolate crust mix in 2 tablespoons of cocoa.

Beat cream cheese until creamy about 30 seconds. Beat in sugar, flour, salt - 1-2 min. Beat in 1 egg at a time, don't overbeat. Beat in egg yolks. Slowly beat in cream and vanilla. Pour in pan slowly. Preheat oven to 350° with a pan of water in oven.  Bake cheesecake for 15 minutes at 350°, turn back to 300° for 1 hr and 30 min or when you shake the pan the pan gently it should be firm but still wobble a little bit. Turn oven off and open door. Leave in oven for 30 min.  Let cool completely and then refrigerate overnight.

For the lime cheesecake I added the juice from 4 limes and finely grated zest from 3 of them.  I used the zest from the other one to put in the crust.  Just add the lime juice and zest with the cream and vanilla.