DOUBLE CRUST CHEESECAKE

INGREDIENTS:
For the Crust:
3 cups crushed graham crackers (about 27 cracker sheets, approximately 426 grams)
⅓ cup brown sugar (71 grams)
10 tablespoons unsalted butter, melted (141 grams, equivalent to 1¼ sticks)
For the Cheesecake:
24 ounces cream cheese, room temperature (681 grams, equivalent to 3 bricks)
⅓ cup granulated sugar (67 grams)
⅓ cup brown sugar (71 grams)
⅔ cup heavy cream, room temperature (151 grams)
¼ cup sour cream, room temperature (57 grams)
1 teaspoon kosher salt (3 grams)
1 teaspoon pure vanilla extract (4 grams)
2 large eggs, room temperature (100 grams)
1 egg yolk, room temperature (14 grams)
2 tablespoons cornstarch (14 grams)
1 tablespoon lime juice (14 grams, from ½ lime)
For the Topping:
2 cups crushed graham crackers (about 18 cracker sheets, approximately 284 grams)
¼ cup brown sugar (52 grams)
9 tablespoons unsalted butter, melted (127 grams, equivalent to 1⅛ sticks)
INSTRUCTIONS: