Key Lime Cheesecake

Key Lime Cheesecake

I've been really craving something "lime-y" lately. Awhile ago, someone at my work brought in a key lime cheesecake and it was divine! Ever since then this cheesecake has been on my mind. Well a few weeks ago we were supposed to go camping with a bunch of friends and my husband and I were in charge of the smores, so i went out and bought a huge box of graham crackers. Unfortunately, we ended up not going so i was left with a huge box of crackers that I didn't think i'd ever eat. But man, i don't know if it has to do with me being prego or what, but I've eaten about 2 or 3 bags of them these past couple days. They're so good! I know, I'm a fatty :) They go way too fast though. Anyway! to my surprise, my mom came home with a bag of limes and i knew it was fate. :)

Key Lime Cheesecake

1 1/2 c. fine graham cracker crumbs

2 tbsp. sugar

1/2 stick (1/4 c.) unsalted butter, melted and cooled

1 1/4 lbs. (2 1/2 (8 oz.) pkgs.) cream cheese, softened

3/4 c. sugar

1 c. sour cream

3 tbsp. all purpose flour

3 lg. eggs

3/4 c. Key lime juice

1 tsp. vanilla

Crust: In a bowl, stir together the crumbs and the sugar and stir the butter in well. Pat the mixture evenly onto the bottom and 1/2 inch up the side of a buttered 10 inch springform pan and bake the crust in the middle of a preheated 375 degree oven for 8 minutes. Cool completely.

Filling: In a bowl with an electric mixer beat together the cream cheese and the sugar until the mixture is smooth, beat in the sour cream, the flour, the eggs, the lime juice and the vanilla. Mix until smooth.

Pour the filling over the crust. Bake the cheesecake in the middle of a preheated 375 degree oven for 15 minutes, reduce the temperature to 250 degrees, and bake the cheesecake for 50 to 55 minutes more, or until the center is barely set.

Let the cheese cake chill. I stuck mine in the freezer for a few hours. It was perfect!

Top with whip cream and enjoy!