Keylime Cheesecake

KEYLIME CHEESECAKE

Crust:
1 1/2 cups gingersnap crumbs
1/4 cup butter, melted
1/4 cup sugar
2 teaspoons lime zest

Filling:
1 1/4 pounds (two 8-ounce pkgs. + 4 ounces) cream cheese, softened
1 1/2 tablespoons all-purpose flour
3/4 cup granulated sugar
1 tablespoon + 2 teaspoons Key lime or plain lime juice
3 eggs
1/4 cup whipping cream
2 teaspoons lime zest

Preheat oven to 325° F. Spray bottom of spring form pan lightly with vegetable pan spray.

In medium bowl, stir together gingersnap crumbs, butter, sugar, and lime zest. Press mixture into bottom and sides of prepared pan. Bake 8-10 minutes or until light golden brown. Remove from oven, cool.

Reduce heat to 250* F. In large mixer bowl beat cream cheese until light and fluffy. Gradually beat in sugar until well blended. Add flour, lime juice, eggs and heavy cream. Stir in the lime zest. Pour into prepared crust. Place shallow pan of water on bottom rack of oven. Place spring form pan on cookie sheet and bake 1 hour and 15 minutes. Turn off oven, leave door closed for 1 hour. Cool and refrigerate at least 4 hours. If desired, garnish with whipped cream and lime.
Makes 12-16 servings.