Prepare the Crust

1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
3. Bake the crust for 10 minutes, then set aside to cool.
4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.

Make the Filling & Bake

1. Reduce oven temperature to 300°F (148°C).
2. In a large bowl, beat the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
3. Add the sour cream, lime juice, lime zest and tequila and mix on low speed until well combined.
4. Add the eggs one at a time, mixing slowly to combine after each addition, then add the egg yolks and mix until combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
5. Pour the cheesecake batter evenly into the crust.
6. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
7. Bake for 1 hour 15 minutes. The center should be set, but still jiggly.
8. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
9. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
10. Remove the cheesecake from the oven and water bath wrapping and place the cheesecake in the refrigerator to cool completely.

Make the Whipped Cream & Serve

1. When the cheesecake has cooled, make the whipped cream. Add the heavy whipping cream, tequila, lime zest and powdered sugar to a large mixer bowl and whip on high speed until stiff peaks form. Color the whipped cream with the gel icing colors, if desired.
2. Remove the cheesecake from the fridge and remove the sides of the springform pan. Set the cheesecake on a serving plate.
3. Pipe swirls of whipped cream around the edge of the cheesecake, then place lime slice between the swirls. Sprinkle some flakey sea salt on top.
4. Refrigerate cheesecake until ready to serve.