Directions (continued)

• 9-in. springform pan. Place on a baking sheet. Bake at 350° for
• 7-9 minutes. Place pan on a wire rack. Reduce heat to 325°.
• For filling, in a large bowl, beat cream cheese and sugar until
• smooth. Beat in the lime juice, flour, peel, vanilla and food
• coloring if desired.
• Add egg yolks; beat on low speed just until combined. In a small
• bowl, beat egg whites until stiff peaks form; fold into filling.
• Pour into crust. Return pan to baking sheet. Bake for 30-35 minutes
• or until center is almost set. Cool on a wire rack for 10 minutes.
• Carefully run a knife around edge of pan to loosen. Cool 1 hour
• longer. Refrigerate overnight.
• For topping, in a microwave, melt chocolate chips and butter; stir
• until smooth. Set aside. In a heavy saucepan, whisk egg yolks,
• confectioners' sugar and coffee. Cook and stir over low heat until
• mixture is thickened and reaches at least 160° and coats the
• back of a metal spoon. Remove from the heat. Whisk in chocolate
• mixture and vanilla. Cool completely.
• Beat whipping cream until soft peaks form; fold into topping. Spread
• over cheesecake. Refrigerate for at least 2 hours or until set.
• Yield: 12 servings.