Categories: Cheesecake, Dessert

Ingredients

• 2 1/4 cups graham cracker crumbs
• 1/3 cup sugar
• 1/2 cup butter or 1/2 cup margarine, melted
• Filling
• 20 ounces cream cheese, softened
• 3/4 cup sugar
• 1 cup sour cream
• 3 tablespoons all-purpose flour
• 3 eggs
• 2/3 cup lime juice (I use fresh squeezed)
• 1 teaspoon vanilla extract
• 1 drop green food coloring, optional
• whipped cream
• lime slices

Directions

1. Pre-heat oven to 325 degrees.

2. In a bowl, combine crumbs and sugar; stir in butter.

3. Press onto the bottom and 1 inch up the side of a greased 10-inch springform pan.

4. Bake at 375 degrees for 8 minutes; cool.

5. In a mixing bowl, beat cream cheese and sugar until smooth.

6. Add sour cream and flour; beat well.

7. Beat in eggs on low speed just until combined.

8. Stir in lime juice, vanilla and food coloring if desired just until mixed.

9. Pour into crust.

10. Place cheesecake/pan in a large rectangular baking pan filled with 2 inches of hot water; place in oven and bake for 50-55 minutes or until center is almost set.

11. Remove cheesecake from oven and water-filled pan and cool on a wire rack for 1 hour. Refrigerate overnight.

12. Remove sides of pan (May need to run a knife around the rim to loosen from sides of pan).

13. Garnish with whipped cream and lime slices.

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