Combine crust ingredients and stir well. Press crumb mixture evenly over bottom and up sides of a 9-inch spring form pan. Bake at 350 degrees for 5 to 6 minutes. Let cool.

Beat cream cheese until light and fluffy; gradually add 3/4-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 375 degrees for 45 minutes, or until set.

Combine sour cream and 3 tablespoons sugar; stir well and spread evenly over cheesecake. Bake at 500 degrees for 5 minutes.  Let cool to room temperature on a wire rack; chill at least 8 hours.  To serve, carefully remove sides of spring form pan. If desired, garnish with strawberries and lime slices.  Yield: 1 9-inch cheesecake.