Step 1

Preheat oven to 350°.

Step 2

Crush graham crackers. I like to put the crackers in a ziploc bag and use a rolling pin. Add sugar, salt, butter, and egg yolk. Mix with hands. Crust should be crumbly but easily hold its shape when squeezed into a ball.

Step 3

Add half of the mix to the sides of the springform pan and pat flat. Add the remaining half to the bottom of the pan and pat down flat. Bake in 350° oven for 10-15 minutes. Edges should be slightly darker brown.

Step 4

Remove from oven and let it cool on the side. Reduce oven temperature to 325°.

Step 5

Mix together sugar, cream cheese, goat cheese, and vanilla extract until it's smooth and creamy. 1-2 minutes.

Step 6

Add heavy cream, lime zest, and lime juice. Mix. 1 minute.

Step 7

Add one egg at a time. Slow down the mixing until egg is incorporated, then increase speed again until it's time to add in the next egg.

Step 8

Boil enough water to fill the bottom of your large pan (for water bath). About 1-inch high.

Step 9

Add large pan into oven to preheat.

Step 10

Wrap springform pan in saran wrap, then again with aluminum foil. This is to prevent water from leaking into springform pan while baking.

Step 11

Add boiling water into large pan.

Step 12

Pour filling into springform pan.

Step 13

Put springform pan into water bath. Bake at 325° for 30 - 35 minutes.

Step 14

Open oven and check filling. There should be a slight jiggle when you shake it. Close the oven, turn it off, and leave cheesecake in the water bath and in the oven for another 2 hours to cool down slowly. Transfer to fridge.

Step 15

Crush ⅓ of blueberries in a bowl with a spoon. Squeeze in a healthy dose of lime juice (you want to be able to taste the lime with the cheesecake) and mix with 1½ tsp of sugar and some honey.

Step 16

Add another ⅓ of intact blueberries to crushed blueberries. Mix.

Step 17

Spread out this blueberry mix evenly on top of the chilled cheesecake. Don't forget to add in the "blue juice" from the crushed blueberries.

Step 18

Fill in the gaps with the remaining ⅓ of blueberries. Chill until time to eat.