My family loves my cheesecake and my key lime pie, so I decided to experiment putting the two together, and it’s a hit. That is, if you like cheesecake and key lime pie 
It takes a little bit of work, but the results are most definitely worth the effort.
12 honey graham crackers
1/4 lb (1 stick) butter
1/2 cup plus 2 TBS sugar, divided
4 8 oz packages cream cheese, room temperature
1/4 cup heavy cream
1/4 cup sour cream
1/2 cup fresh lime juice (from 4-5 limes)
4 tsp lime zest
4 large eggs (yolks and whites separated), room temperature
1 14 oz can sweetened condensed milk
Place the graham crackers in a food processor and pulse until they are crushed very finely. Place the butter in a microwave safe bowl and heat just until melted. Place the graham cracker crumbs, 2 TBS sugar, and butter in a bowl and mix until combined.
Adjust oven rack to middle position and preheat oven to 350 degrees. Using a 9" springform pan, place two large pieces of aluminum foil over the removable bottom, folding it under so that it is covered with the foil. Place the bottom into the springform and close. Now pull the foil up around the outside of the pan. (all good cheesecakes are cooked in a water bath, and the foil prevents the water from seeping in and dampening the crust, and it also makes it easier to remove the cheesecake)
Place the crumb mixture in the bottom of the springform pan, pressing down with your hands to form the crust. Bake in the oven for 8 to 10 minutes, or until the crust becomes fragrant. Remove from the oven and let cool.
Zest the limes until you have 4 tsp worth of zest. Cut the limes in half and squeeze them over a strainer into a bowl until you have 1/2 cup of juice. (Note: rolling the limes back and forth on the counter under your hand loosens them up and makes them much easier to juice) Whisk the egg yolks and the lime zest until it is tinted light green, about 2 minutes. Beat in the sweetened condensed mlik, and them the juice. Set aside to thicken.
In a standing mixer place the cream cheese and beat until smooth. Add the remaining 1/2 cup sugar and beat until dissolved, about 2 minutes. Add the egg whites and beat until incorporated, making sure to scrape down the bowl with a spatula (otherwise you end up with lumps). Remove the bowl from the mixer, and stir in the heavy cream and sour cream by hand. Then stir in the sweetened condensed milk mixture. Pour into the springform pan, and tap it lightly on the counter to remove any air pockets.
Place the springform pan in a large roasting pan. Fill the pan with hot water until it comes up about half way up the side of the springform pan. (The pan will be heavy and tends to slosh around, so you may want to place it on the oven rack before you fill it with water). Bake at 350 degrees for 30 minutes. Reduce the temperature to 325 degrees and bake an additional 30 minutes. Turn off the oven, and prop the door open slightly with a spoon. Leave the cheesecake in the oven for an additonal hour. Remove cheesecake from oven and refrigerate. Refrigerate four hours at least, prefferably overnight.
To remove the cheesecake, unlock the springform pan and gently loosen until the side comes off and you can lift it from the cheesecake. Place a piece of wax paper or plastic wrap over the top of the cheesecake. Place a flat baking sheet on top of the wax paper. Place your hands under the cheesecake and invert it and the baking sheet. Gently pull the foil until it and the bottom of the pan are removed. Place whatever serving plate you wish to use on the bottom of the cheesecake, and then invert again, and you have yourself a key lime cheesecake. Please note that the water bath, while it can be a pain, is imperative in making a creamy cheesecake. The only cheesecake my in-laws ever at came from a box mix before I met them. After trying REAL cheesecake, they have yet to buy another box of that garbage. Enjoy!