Preheat oven to 325 degrees. Mix 2 tsp. sugar into sour cream in a small bowl and set aside. Keep cookies in bag (or if desired, transfer them to a larger bag) and crush them using a rolling pin. If you do not have a rolling pin, use a bottle of wine/oil/etc: anything that gets the job done. Melt butter in microwave or small pan. In a small bowl, mix together cookie crumbs and butter and then transfer into foil pan. Press crumbs along the bottom and sides of pan. Use a flat bottomed glass to pack it down firmly. Try to get the crust at least halfway up the sides. Place the cake pan on a baking sheet and bake for 8 minutes. Set aside to cool.

In a medium mixing bowl, combine cream cheese, sugar, and key lime juice and whisk together. Add eggs and whisk, whisk, whisk! Be sure to whisk carefully in the beginning so you don't splatter the liquids everywhere. Then, put some muscle into it; you want it to be light and smooth and the more you whip it, the fluffier it will become.

Fill foil pan with the cheesecake batter; it should come just about to the lip of the pan and place in oven. Bake for approximately 25 minutes. Center of cheesecake will still jiggle like jello but the edges will be set. There should be no color on the top. Remove from oven.

Pour prepared sour cream mixture on top of hot cheesecake and spread to edges of pan. Put back into the oven for approximately 8 minutes. Topping will be set and shiny when it's done. Leave out at room temperature for 20 minutes and refrigerate for at least 2 hours before slicing and serving.

Cut with a warm knife to get clean slices. Enjoy!