Grease with butter and line the bottom and sides of a 10 inch springfoam pan with parchment paper. Butter the parchment paper inside the springfoam pan.
Cover the outside of the pan with heavy-duty aluminum foil. Rolling and tucking the foil along the outer top edge of the pan. Set aside.
Mix the graham cracker crumbs, brown sugar and melted butter in a bowl.
Press in the bottom of the prepared pan.
Beat the cream cheese and sugar in a stand mixer or a large bowl with a handheld mixer until light and fluffy. Scrap the bowl and beat for another 2 minutes. Beat in the crème fraiche or sour cream.
Add the eggs and egg yolk one at a time, beating well and scraping the sides of the bowl after each egg.
Add the whipping cream, flour, vanilla and lime juice and mix well. Scrap the bowl and beat for at least two minutes more.
Spoon into prepared pan and level the top with the back of the spoon.
Place the filled spring foam pan inside a larger pan.
Fill outer pan with boiling water to come half way up the side of the spring foam pan.
Bake at 325 degrees for 1 hour and 20 minutes or until a tester comes out clean.
Remove the pan from the oven and remove spring foam pan from the water bath. Remove and discard the aluminum foil.
Cool cheesecake on a wire rack.
Chill cheesecake overnight.
Before serving remove sides of spring foam pan and place cheesecake on a serving platter.
Serve with whipped cream.