Preheat oven to 150 C / Gas 2. Ensure your biscuit base is prepared, ideally in a 23cm springform cake tin. Pour boiling water to come halfway up the sides of a deep tin and place tin in the bottom of the oven.
Combine the cream cheese and sugar until smooth. Add the eggs, extra egg yolk, lime juice and zest and mix until well combined. Add the soured cream and vanilla and mix until smooth and combined. Stir through the fresh chopped mint.
Spoon the mixture over the prepared base and bake in oven for 1 hour (cheesecake will still have a definite wobble in the centre).
Turn oven off and leave cheesecake to cool in the oven for a further hour.
Remove from the oven and place on a wire rack to cool completely before covering and placing in the fridge to chill overnight.
Serve topped with raspberries and a little vanilla ice cream.
If you are in need of a digestive biscuit base recipe, try this.