Key Lime Cheesecake (TCF)

Maybe I should change my name to cheesecake LOL
this is made with standard lime juice since key limes are hard to find. If you can find Key limes bear in mind that they are more tart, and use only half as much juice.

Springform pan ready?

Ingredients:
1 3/4 cup graham cracker crumbs
5 tablespoons butter, melted
1 cup plus 1 tablespoon sugar
3 (8oz) packages cream cheese, softened
1 teaspoon vanilla
1/2 cup lime juice (about 5 limes or just use the bottled version)
3 eggs
whipped cream

1. Preheat oven to 350. Make the crust by combining the graham cracker crumbs with the butter and 1 tablespoon sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter. Keep it crumbly.

2. Press the crumbs onto the bottom and about one half of the way up the sides of an 8 inch springform pan. You don't want the crust to form all the way up the back of each slice of cheesecake. Bake the crust for 5 minutes, then set aside until you are ready to fill it.

3. In a large mixing bowl combine the cream cheese, 1 cup sugar and vanilla. Mix with an electric mixer until smooth.

4. Add the lime juice and eggs and continue to beat until smooth and creamy.

5. Pour the filling into the pan. Bake for 60 to 70 minutes. If the top of the cheesecake is turning a light brown, its done. Remove from oven and allow it to cool.

6. When the cheesecake has come to room temperature, put it into the refrigerator. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces. Serve with a generous dollop of whipped cream on the top.