Mix the ingredients for a graham cracker crust together until the mixture resembles coarse wet sand. Either bake your graham cracker crust until it's golden or chill it in the fridge for at least an hour.
Pour the batter into a chilled graham cracker crust. Preheat the oven with one rack in the lowest position and the other rack in the center. Add a dish full of water to the lowest rack.
Put the cheesecake in the oven on the center rack, positioning the cheesecake so it is above the pan of water. Bake. Once baked, turn off the heat, crack the oven door, and let it sit in the warm oven for 15 minutes.
After you take it out of the oven, let it sit on the counter until it comes to room temperature. Then cover it and refrigerate the limoncello cheesecake overnight.