• Butter the springform mold and set it aside on a baking sheet.

Prepare the crust:

• Add the melted butter, salt, sugar, and graham crackers to a food processor and pulse until you obtain a crumble mix.
• Press the crumble mix with your fingertips firmly to form the crust.
• Bake for 15 minutes at 325 °F (160 °C) to toast the crust.
• When ready, set it aside and prepare the filling.

Prepare the cheese filling:

• Preheat the oven to 450 °F (200 °C).
• Add the softened cream cheese and sour cream to the stand mixer and mix at a low speed to cream. If needed, between one step and the next, stop the engine and scrape down the walls of the bowl with the silicone spatula.
• Once both ingredients are integrated. Turn the mixer off and add sugar, salt, vanilla extract, lime juice, and flour. Mix again, and turn the engine off once more to scrape the walls of the bowl with the help of the silicone spatula.
• Then, with the blender on, add the eggs and egg yolks one by one for them to incorporate into the mix.

Bake:

• Pour the mix over the cracker crust and bake at 450 °F (200 °C) for 10 minutes. Then lower the temperature to 200 °F (100 °C) and carry on baking for 1 hour 40 minutes.
• Turn the oven off and let it finish baking with the remaining heat in the oven. Therefore, do not open the oven. Leave the cheesecake inside and let it cool for 2 hours. Then, take out and unmold.

Serve:

• Let it rest in the refrigerator for at least 4 hours.
• Cut the fruit and decorate. If you prefer the fruit to have syrup, mix the fruit in a medium bowl, add the juice of 1/2 a lime and add a little sugar. Once the syrup comes about, decorate the cheesecake. I serve it sometimes with the syrup and others without.
• Use the mint leaves to decorate and give a refreshing note. Enjoy.