Prepare the crust: Preheat the oven to 180°C. Crush the digestive biscuits or graham crackers and mix with the melted butter. Press this mixture firmly into the bottom of a 24 cm springform pan. Bake for about 10 minutes, then allow it to cool.

Make the filling: Beat the cream cheese and sugar together until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, lime zest, lime juice, vanilla extract, and a pinch of salt.

Assemble: Pour the filling mixture over the cooled crust and smooth the top with a spatula.

Bake: Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center still has a slight wobble.

Cool and chill: Let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Afterward, refrigerate for at least 4 hours (overnight is ideal).

Serve: Garnish with lime zest or fresh lime slices before serving.