Marina Cafe Key Lime Cheesecake

3/4 C. graham cracker crumbs
1/4 C. sugar
1/3 C. butter, melted
2 lbs. cream cheese
6 eggs
1 C. butter, melted
2 C. sugar
2 Tbsp. vanilla
1 oz. white creme de cacao (I have omitted this, and had good results)
1/4 C. key lime juice

CRUST:
Preheat an oven to 325 degrees. Blend all of the ingredients together in a mixing bowl. Press into the bottom of a 10×3 in spring form pan. Place the crust in the oven and bake until the edges are brown. Remove from the oven and allow to cool.
FILLING:
Soften the cream cheese. Place all of the ingredients in a mixer w/ a wire whip attachment. Whip on medium speed until the batter is smooth and there are no cream cheese lumps. Pour this mixture into the spring form pan. Place the cake in the oven and cook for 20 min. reduce the temp to 250. Cook for 30 min or until the center is firm to the touch. Turn the oven off and allow the cake to cool in the oven with the door closed for 20 minutes.