To make removing the pie easier, cut 2 strips of parchment paper (about 3 inches wide) and lay them cross wise in an 8 inch pie pan. This creates tabs that make removing the cheesecake easier to pop out once frozen.
Press crust down until the meal sticks together and forms a solid base. Place in the freezer to set.
Add all filling ingredients to a blender and blend on high (or liquefy) until creamy and smooth. Taste and adjust flavor as needed, adding more lime zest/juice for more tart, or more maple syrup or agave for added sweetness.
Pour filling into pie pan and tap on counter to release air bubbles. Top with a bit more lime zest and loosely cover.
Freeze for at least 4 hours or until firm. Remove from the freezer for 10-15 minutes to thaw before serving. Will keep covered in the freezer for up to 2 weeks, though best when fresh.