Combine crust ingredients and stir well. Press crumb mixture evenly over bottom and up sides of a 23 cm springform pan. Bake at 180ºC or 5 to 6 minutes. Let cool. Beat cream cheese until light and fluffy; gradually add 0.75 cup sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in lime rind, juice and vanilla. Pour mixture into prepared pan. Bake at 190ºC or 45 minutes, or until set. Combine sour cream and 3 tablespoons sugar; stir well and spread evenly over cheesecake. Bake at 260ºC or 5 minutes. Let cool to room temperature on a wire rack; chill at least 8 hours. To serve, carefully remove sides of springform pan. If desired, garnish with strawberries and lime slices. Yield: one 23 cm cheesecake. Recipe from Southern Living advertisement.