Place the shortbread cookies in a food processor and pulse to a fine crumb.
In a small bowl, mix the cookie crumbs with the butter. Press onto the bottom and up one inch on the sides of a prepared 9 or 10 inch springform pan.
Place pan on a baking sheet, bake at 325° for 10 minutes.
Cool on a wire rack.
In the bowl of a stand mixer, beat the cheeses, sugar, lime juice, zest and vanilla until smooth. Add eggs one at a time, beat on low speed just until combined. Pour over crust. *optional water bath method
Bake at 325° for 50-60 minutes or until center is just set and top appears dull (do not overcook or the top will crack).
Remove springform pan from the oven, and cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
Refrigerate at least 6 hours or overnight. Before serving, prepare topping and Strawberry Glaze.
* If you want to have a perfect top of your cheesecake, place your prepared springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Continue with the process and before placing in the oven, place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Since I almost always put a topping on my cheesecake, I rarely use the water bath method, but if you want a perfect top to your cheesecake, give it a try!
(After your cheesecake has properly set up, you can continue with the topping.)