Grease baking sheet. Set aside.

Cook sugar, water, and corn syrup in a medium-size pan. Stir until dissolved. Bring to a boil and boil without stirring, until the syrup turns a rich, golden brown.

Remove from heat and stir in nuts. Spread onto baking sheet and cool.

When hardened, break into pieces, crushing coarsely in a food processor.

Reserve half a cup for garnish and finely grind the remainder of the crunch.

Preheat oven to 350 degrees Fahrenheit.

Cover bottom and sides of nine-inch springform pan with heavy-duty foil; spray lightly with oil spray.

Remove half a cup ground pistachio crunch mixture from the processor and add all crust ingredients to the remaining mixture. Pulse until pea-sized crumbs form.

Press mixture into bottom and one inch up sides of pan. Bake 20 minutes or until edges are slightly brown; cool. Leave oven on.

In a large bowl, beat cream cheese and sugar until smooth. Slowly add flour, whipped cream, and extracts, one at a time, until filling is blended.

Reserve two cups of batter in a medium bowl; stir in one egg, mixing well. Add remaining ground pistachio crunch. Stir lime juice and rind into batter into the large bowl of batter and pour batter into crust.

Place pan into large, shallow roasting pan. Fill with hot water to come halfway up sides of pan. Bake 40 minutes.

Pull pan halfway out of oven and carefully pour two cups reserved pistachio batter evenly over cake. Bake another 20 minutes or until edges are puffed and top is dry to the touch.

Remove cake from roasting pan; remove foil. Place on wire rack and cool about two hours. Refrigerate and cool at least six hours.

Sprinkle with reserved pistachio crunch immediately before serving.