Combine crumbs, sugar and butter in a bowl and mix well.

Press the mixture into the bottom and 1/2 inch up the sides of a buttered 9 or 10-inch springform pan.

Bake at 350°F for 10 minutes or until golden.

Transfer the pan to a rack and cool.

While the crust is cooking, in a large bowl combine the cream cheese and sugar.

Mix at medium speed with an electric mixer until well blended.

Add eggs, one at a time, mixing well after each addition.

Blend in sour cream, flour, lime juice, vanilla and green food coloring.

Pour mixture into cooled crust.

Bake the cheesecake in the 350°F oven for about 15 minutes. Reduce the oven to 250°F and bake for 50 - 55 minutes longer, or until center is barely set.

Remove the cheesecake and cool on a rack.

Once cooled, chill it, covered, overnight.

Using a knife loosen cake from rim of pan. Remove the cheesecake from the pan and transfer it to a cake stand.