1 3/4 cups graham cracker crumbs
5 Tbsp. butter, melted
1 cup plus 1 Tbsp. sugar
3- 8oz. pkgs cream cheese, softened
1 tsp. vanilla
1/2 cup fresh lime juice (about 5 limes) If using key limes or juice,
use half as much.
3 eggs
whipped cream
Preheat oven to 350*.
Combine crumbs, butter and 1 Tbsp. sugar in a bowl.
Stir well to coat all crumbs.
Keep it crumbly.
Press the crumbs onto the bottom and half way up the sides of an 8″ spring form pan.
Bake crust for 5 minutes and set aside.
In large bowl, combine cheese, 1-cup sugar and vanilla.
Mix with electric mixer until smooth.
Add the limejuice and eggs and continue to beat until smooth and creamy.
Pour filling into crust.
Bake for 60 to 70 minutes.
If top is turning light brown, it is done.
Remove from oven and allow to cool till room temperature.
Put into fridge.
When chilled, remove the pan sides and cut.
Serve with whipped cream.
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