Ingredients
| 1-1/4 cup | Graham cracker crumbs | | 2 tbsp. | sugar | | 1/4 cup | butter or | | margarine, melted | | 1 tsp. | lime rind, grated | | 3 pkg. (8 oz. each) | cream cheese, softened | | 3/4 cup | sugar | | 3 | eggs | | 1 tbsp. | lime rind, grated | | 1/4 cup | key lime juice | | 1 tsp. | vanilla extract | | 2 cups | sour cream | | 3 tbsp. | sugar | | Fresh strawberries (optional) | | Lime slices (optional) |
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Instructions
Combine crust ingredients and stir well. Press crumb mixture evenly over bottom and up sides of a 9-inch springform pan. Bake at 350°F. for 5 to 6 minutes. Let cool.
Beat cream cheese until light and fluffy; gradually add 3/4 cup sugar, beating well. Add eggs one at a time, beating well after each addition. Stir in lime rind, juice and vanilla. Pour mixture into prepared pan. Bake at 375°F. for 45 minutes or until set.
Combine sour cream and 3 tbsp. sugar; stir well and spread evenly over cheesecake. Bake at 500°F. for 5 minutes. Let cool to room temperature on a wire rack; chill at least 8 hours. To serve, carefully remove sides of springform pan. If desired, garnish with strawberries and lime slices.
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