1. Preheat your oven to 350°F or 175°C to get it nice and hot for our cheesecake.

2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until everything is well incorporated, then press this mixture into the bottom of a 9-inch springform pan, roughly 23 centimeters in diameter.

3. In a large bowl, beat the cream cheese until smooth and silky. Add the granulated sugar and beat again until well combined. Beat in the eggs one at a time, followed by a splash of vanilla extract.

4. In a separate bowl, whisk together the sour cream, heavy cream, and cocoa powder. Add this rich mixture to the cream cheese mixture and beat until everything is smooth and creamy.

5. Pour the cheesecake batter into the prepared pan over the crust. Don't be shy, pour it all in.

6. Bake the cheesecake for 50-60 minutes, or until the edges are set and the center still has a slight jiggle to it. This will ensure it's perfectly cooked.

7. Remove the cheesecake from the oven and let it cool completely in the pan. Don't even think about slicing it yet, just let it chill.

8. Once the cheesecake has cooled, refrigerate it for at least 4 hours to allow all the flavors to meld together.

9. Just before serving, mix together the confectioners sugar, a squeeze of lime juice, and a pinch of salt. Drizzle this sweet and tangy mixture over the top of the cheesecake.

10. If you want to add a pop of color, now is the time to add a few drops of green food coloring to the cheesecake. This will give it a fun and festive touch.