Key lime cheesecake with chocolate crust

Ingredients:

• 200 g of chocolate wafers
• 1/3 cup melted butter
• 700 g of cream cheese
• 1 cup of sugar
• 4 whole eggs
• 2 egg yolks
• Juice of 4 limes or 3/4 cup
• Additional equipment: springform pan

Preparation:

1. Preheat oven to 180°C.
   
   Place a large piece of aluminum foil in the bottom of the pan so it hangs over the edges, then secure the springform pan sides over it.
   
   Fold the remaining edges of the foil around the pan and place it on the second piece of foil, folding it again and pressing it tightly around the pan to prevent water from leaking into the pan.
2. In a food processor, pulse the waffles until crumbly, add the melted butter and continue to pulse.
   
   Transfer the mixture to the pan and press it down with your fingers to form a layer on the bottom. Refrigerate the pan to allow the base to harden while you prepare the creamy layer.
   
   Place a kettle of water over a double boiler. In a food processor, beat the cream cheese until smooth, then add the sugar, eggs, egg yolks, and lime juice.
3. Remove the crumble base from the refrigerator and place it in a baking dish. Spread the cream mixture over the base, then carefully pour hot water from the kettle into the dish, making sure it reaches halfway up the sides of the cheesecake pan and doesn't spill onto the cake itself.
   
   Place the pan in the oven for an hour, checking after 50 minutes. The cake should be set but still jelly-like in the center. Remove the pan from the oven, carefully lift the cheesecake pan out, and place it on a wire rack. Remove the outer layer of foil, slightly tear the edges of the first layer, and let cool. Once the cake has cooled to room temperature, refrigerate it for 20 minutes before serving.
4. Transfer the cheesecake from the serving plate to a rimless plate or cake stand. Remove the sides of the springform pan. Carefully lift the cheesecake and remove the metal base of the pan. You can leave the aluminum foil on the cake. Serve chilled.