Preheat oven to 375°F/190°C. Combine crumbs, melted butter, salt, and sugar. Press evenly into the bottom and halfway up the sides of a 9- or 10-inch springform pan. Bake for 7-8 minutes. Remove from oven and set aside.
Beat the cream cheese, then add sugar and cream until smooth, scraping sides of bowl regularly. Mix in the sour cream, flour, and vanilla. Mix in the eggs, 2 at a time, until incorporated. Once smooth, stir in the lime juice. If you prefer a less tart cheesecake, start with 1/2 cup of juice.
Pour the filling over the prepared crust. Bake at 375°F/190°C for 15 minutes. Then lower the temperature to 250°F/120°C and bake for another 50-60 minutes. Cool in pan on a wire rack for about 20 minutes. Run a sharp knife around the edge to loosen the cheesecake, but leave in the pan.
Refrigerate for about 6 hours before serving. Serve with sweetened whipped cream and lime zest, if desired.