Preheat oven 170C. Grease the sides of a 7 inch normal cake pan and line the bottom of the cake pan or wrap a spring form pan with two layers of aluminium foil.
Crush biscuits with a rolling pin in a zip lock bag until they are like crumbs, then add the butter and mix well. Pressing the biscuit crumbs with your hand at the bottom of the lined cake pan. Put the tin in the fridge to set.
Beat the cream cheese until it's smooth at medium speed, and then add the sugar. Beat in the eggs, egg yolk one at a time, then finally the lime juice.
Pour the cream cheese filling onto the chilled biscuit base, place the tin in a roasting tray and pour hot water about halfway up the sides of the cake pan and bake for about 45 minutes. It should feel set, but not rigidly so.
Leave cake to cool on a wire rack, then remove the cake pan and place it in the fridge. Chill cheesecake for about two hour or more before serving.
Recipe by Anncoo Journal at https://www.anncoojournal.com/chocolate-lime-cheesecake/