Preheat the oven to 350F. Then, place your graham crackers in a food processor or blender and grind them fine. Alternatively, you can put your cookies in a gallon-size plastic bag and crush the cookies with a rolling pin until fine.

In a medium-sized bowl, add the sugar and lime zest. Use your fingers or a rubber spatula to rub the zest into the sugar, breaking up any clumps and releasing the oils from the zest into the sugar. Once it is mixed well, add the melted butter and salt. Mix until well combined. Be sure any large chunks are crushed.

Next, add the graham cracker crumbs and mix well. Then, pour your cookie mixture evenly into a 9 or 10-inch springform pan. Press the crumbs down along the bottom and side of the pan (about halfway) to form the crust. Be sure to pat the crumbs evenly. Alternatively, you can use the back of a measuring cup or spoon to pat the crumbs and form the crust.

Bake the crust for 10 minutes. Once done. Remove from the oven and set aside. Reduce the oven to 325F.

Bring about 6-8 cups of water to a boil. Next, place one oven rack at the center of the oven and another rack directly beneath the center rack. Then, place a large roasting pan on the bottom rack.  Then, open the oven and gently pour the boiling water in the roasting pan.

Carefully place the cheesecake on the middle rack above the steamy water and close the oven door. Bake for about 65-75 minutes. Give the cheesecake a gentle shake; it should still be a bit wobbly in the middle.

Once your cheesecake is done, turn the oven off and crack the oven door. Leave the cheesecake in the oven for at least 1 hour. Then, remove the cheesecake and let the cheesecake rest on the counter at room temperature for at least 1 hour. Then, transfer to the refrigerator, uncovered, for at least for 4 hours or overnight.

Once the cheesecake has set and you are ready to serve, take the cheesecake out of the refrigerator and remove it from the springform pan (to ensure easy release from the pan, run a warm knife around the edges to loosen it).