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Cool Lime Cheesecake

I started baking this treat several years ago, and it immediately won raves. The mixture of tart lime and sweet creamy cheesecake is absolutely scrumptious. At any get-together, it's a show-stopping dessert that's always enjoyed.

12-14 ServingsPrep: 20 min. + cooling Bake: 50 min. + chilling

Ingredients

2-1/4 cups graham cracker crumbs (about 36 squares)
1/3 cup sugar
1/2 cup butter, melted
FILLING:
20 ounces cream cheese, softened
3/4 cup sugar
1 cup (8 ounces) sour cream
3 tablespoons all-purpose flour
3 eggs, lightly beaten
2/3 cup lime juice
1 teaspoon vanilla extract
1 drop green food coloring, optional
Whipped cream and lime slices

Directions

In a bowl, combine cookie crumbs and sugar; stir in butter. Press
onto the bottom and 1 in. up the side of a greased 10-in. springform
pan. Place pan on a baking sheet. Bake at 375° for 8 minutes.
Place pan on a wire rack to cool. Reduce heat to 325°.
In a large bowl, beat cream cheese and sugar until smooth. Add sour
cream and flour; beat well. Add eggs; beat on low speed just until
combined. Stir in the lime juice, vanilla and food coloring if
desired just until mixed. Pour into crust. Return pan to baking
sheet.

2 of 2

Cool Lime Cheesecake (continued)

Directions (continued)

Bake at for 50-55 minutes or until center is almost set. Cool on a
wire rack for 10 minutes. Carefully run a knife around the edge of
pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove
sides of pan. Garnish with whipped cream and lime. Refrigerate
leftovers.
Yield: 12-14 servings.

Nutrition Facts: 1 serving equals 374 calories, 26 g fat (15 g saturated fat), 118 mg cholesterol, 290 mg sodium, 30 g carbohydrate, trace fiber, 6 g protein.