For the crust: Crush the butter crackers and mix with melted butter. Press into a 9-inch spring-form pan.
For the Filling: Finely shred cheddar, add lime zest. Toss cheese mixture with flour and cornstarch; set aside.
Preheat the oven to 325 degrees F.
In electric mixer, cream lime juice and cream cheese until fluffy. Add 1 egg at a time while mixing on low speed. Add minced onion, horseradish, pepper sauce, oregano, cumin, garlic powder, salt, and pepper and mix only until incorporated. Fold in cheddar mixture, then sour cream by hand. Pour the batter into the prepared crust. Bake for 60 minutes.
Meanwhile, for topping, mix all ingredients together and refrigerate until cheesecake is baked.
Remove cheesecake from oven after 60 minutes (do not overbake). Spread cold topping over warm cake, return to oven, shut the oven off and allow to cool in oven (oven door may be open a crack to speed up the process), this will prevent any cracking. Refrigerate at least 4 hours or overnight then decorate as desired with shredded cheddar, tomatoes, green onions, and salsa. Serve with crackers or tortilla chips.
Recipe courtesy of Firefighter Bill Hubbard