Lime Curd Cheesecake

Lime Curd: In heatproof bowl over saucepan of hot (not boiling) water, whisk together eggs, egg yolks, sugar, and lime rind and juice; cook, whisking frequently, until no longer frothy, 8 to 10 minutes. Pour into clean bowl; place plastic wrap directly on surface and refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to 1 day.)

Centre greased 8-1/2-inch (2.25 L) springform pan on large piece of foil; press to side of pan. In small bowl, stir together graham cracker crumbs, butter and pecans until crumbs are well moistened. Press onto bottom and halfway up side of pan. Bake in centre of 325°F (160°C) oven until firm, about 12 minutes. Let cool completely.

In large bowl, beat cream cheese with sugar. Beat in eggs, 1 at a time. Using low speed, beat in lime curd and sour cream. Pour into baked crust, smoothing top.

Set pan in larger pan; pour in enough hot water to come 1 inch (2.5 cm) up side. Bake in centre of 325°F (160°C) oven until set around edge and centre is still jiggly, 1 hour. Run knife around edge of cake. Turn off oven; let stand in oven for 1 hour.

Transfer springform pan to rack and remove foil; let cool completely. Refrigerate until chilled, about 4 hours. (Make-ahead: Cover with plastic wrap and refrigerate for up to 3 days or overwrap with heavy-duty foil and freeze in airtight container for up to 2 weeks.) Garnish with lime slices.