Directions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   In a large bowl, combine the graham cracker crumbs with the melted butter, stirring until the mixture is evenly moistened and resembles wet sand.

3. 3

   Press the graham cracker mixture firmly and evenly into the bottom of a 9-inch springform pan, creating a compact, even layer.

4. 4

   Bake the crust in the preheated oven for about 5 minutes, until it becomes lightly golden and fragrant. Remove and set aside to cool.

5. 5

   Using an electric mixer, beat the softened cream cheese, white sugar, and sour cream together in a large bowl on medium speed until the mixture is light, fluffy, and smooth, about 2 to 3 minutes.

6. 6

   Add the eggs one at a time, beating on low speed after each addition just until combined; avoid overmixing.

7. 7

   Add the flour, vanilla extract, and fresh lime juice to the mixture along with the final egg, beating until just incorporated.

8. 8

   Gently fold in the minced jalapeño pepper using a spatula or wooden spoon, stirring only until the pepper is distributed evenly throughout the batter.

9. 9

   Pour the cheesecake filling into the cooled crust, spreading it in an even layer.

10. 10

    Bake at 375°F (190°C) for 15 minutes. Then reduce the oven temperature to 250°F (120°C) and continue baking for 50 to 55 minutes, until the center is just set but still slightly jiggly in the very middle.

11. 11

    Remove from the oven and allow to cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.