In a bowl stir together the crumbs and 2 tablespoons sugar then add the butter and mix well. Pat the mixture into the bottom and 1cm up the side of a buttered 25cm springform tin. Bake in a preheated 190 degree C oven for 8 minutes. Transfer the tin to a rack and cool.
In a large bowl with an electric mixer, beat cream cheese and 3/4 cup sugar until smooth. Beat in the eggs, one at a time, beating well after each addition. Beat in the sour cream, flour, lime juice, vanilla and optional food colouring.
Pour the filling over the crust. Bake the cheesecake in the preheated oven for 15 minutes then reduce the temperature to 120 degrees C and bake for 50 to 55 minutes longer, or until centre is barely set. Let the cheesecake cool on a rack then refrigerate overnight.