Preheat the oven to 350°F.

In a food processor or with a zip-top bag and rolling pin, crush the graham crackers into fine crumbs.

Measure out 2 1/2 cups of crumbs. Mix with melted butter, sugar, and salt until well combined.

Press the mixture into the bottom of a springform pan to form a compact layer.

Place the pan on a cookie sheet and bake for 15 minutes or until slightly golden. Set aside to cool.

Preheat the oven to 325°F.

Butter the sides of the springform pan.

Beat the room temperature cream cheese for about 30 seconds until smooth. Add the remaining filling ingredients and mix until just combined, about 1 minute.

Wrap the outside of the springform pan with tin foil (double wrap to be safe) and butter the sides above the crust. Set aside.

Place a roasting pan in the oven's middle rack and bring a medium pot of water to a boil.

Pour the filling mixture into the prepared springform pan.

Place the cheesecake in the center of the roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.

Bake at 325°F for about 1 hour, until the center has a slight jiggle but the edges are set.

Turn off the oven, prop the door open with a wooden spoon, and let the cheesecake cool in the oven for 2 hours.

After cooling, refrigerate for at least 4 hours or overnight.

In a saucepan, pour about 2 inches of water and bring it to a simmer. Place a bowl on top without touching the water.

In the bowl, combine lime juice, lemon juice, eggs, yolks, sugar, and salt. Whisk continuously over the simmering water for 10-12 minutes or until thick (180°F on a thermometer).

Remove from heat and cool to 140°F, stirring occasionally.

Whisk in butter, one tablespoon at a time, until melted and smooth. Stir in the lime zest.

Pour the slightly warm curd over the cooled cheesecake. Refrigerate for at least 2 hours or overnight until set.