Preheat the oven to 375°F. / 180°C. and set on an oven rack in the lower middle position.
To make the crust
Pulse the cookies in a food processor until finely chopped. Add the cinnamon and the butter and mix until the cookie crumbs are evenly moistened. Press the mixture across the bottom and sides of a 9″ /23 cm spring-form pan. Wrap the spring-form pan with one large piece of aluminum foil. Bake the crust for 10 minutes until it sets. Remove the pan from the oven and set it aside to cool.
Reduce the oven temperature to 325°F./ 160°C. Set a kettle of water to boil.
To make the filling:
In the bowl of an electric mixer fitted with a paddle attachment or beaters, beat the cream cheese and sugar. Scrape the bottom and the sides of the bowl to be sure the mixture is evenly combined. Add the vanilla, lime zest and salt; beat on low speed until fully combined. Add flour and cornstarch and beat together on low speed until smooth. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Mix in the yogurt. Make sure the batter is combined but do not over-mix.
Pour the batter on top of the crust. Pour the boiling water into a large roasting pan so that it reaches to about 1 inch up the side of the cake pan. Bake until the cake is completely set for 1½ hours.
Remove the roasting pan from the oven and set it outside on a wire rack. Cool the cheesecake in the water bath for about 45 minutes. Remove the spring-form pan from the water bath and discard the foil.
Cover with plastic wrap and transfer to the refrigerator to cool for at least 8 hours or overnight.
Serve plain or with fresh fruits of your choice.
