I've not made this yet but with a name like that it's only a matter of time.

Crust Ingredients:

• 1 1/2 cups of graham crackers ground into crumbs
• Pinch o salt
  
• 1/3 cup melted butter

• 3 habanero pepper
• 2 tablespoons sugar + 1 cup of sugar
• 24 ounces cream cheese
• Pinch o salt
• 4 eggs
• 2 tablespoons heavy cream
• 1 lime, zested
• 1 very juicy lime or 2 less juicy limes, juice 'em

Instructions:

1. Preheat the oven to 400 degrees F.
2. Make crust:
   
1. Mix the crumbs and salt together in a small bowl, then add butter and stir to mix.
   
2. Set aside 1/4 cup crumbs for topping.
   
3. Press the rest into the bottom and sides of a 9-inch pie pan.
   
3. Make Filling:
   
1. Roast the habaneros over burner and set them to steam under a towel or wrap them in plastic wrap. 
   
2. When they are cool enough to handle. Peel and deseed habaneros, then pound with the 2 tablespoons of sugar until you get a coarse paste.
3. Cream the cream cheese, then add remaining sugar and salt.
   
4. Beat in the eggs 1 at a time.
   
5. Add the cream and blend.
   
6. Beat in the lime zest and lime juice.
   
7. Add the habanero paste and beat until well mixed.
   
8. Pour into the crust, then gently tap the pan to level the filling.
   
9. Sprinkle the reserved crumbs on top.
4. Bake for approximately 1 hour or until the cheesecake pulls away from the edge of the pan.
   
5. Remove from the oven and allow to set for 20 minutes.
   
6. Wrap and keep in the refrigerator overnight.
   

Yield: 16 servings, depending on how hot you can handle it.
 

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Copyright (C) 2007 Alain Georgette / Copyright (C) 2006 Frantisek Hliva. All rights reserved.