GRAHAM CRUST:

1 sleeve graham crackers
4 tbsp. (1/2 stick) melted butter
1 tbsp. sugar

Mash graham crackers in a bowl until fine crumbs. Add melted butter and a tablespoon of sugar. Combine until crumbly. Press into bottom of 9-inch springform pan. Bake at 350°F for 7 minutes. Set aside.

FILLING:

3 (8 oz. ea.) pkgs. cream cheese (at room temperature)
1 cup sugar
1 tbsp. vanilla paste (Williams-Sonoma)
3 jumbo eggs (at room temperature)
1/2 cup key lime juice, or juice of approximately 6 key limes
grated lime zest (optional)

In a large bowl, combine cream cheese, sugar, eggs, lime juice, zest and vanilla and blend until smooth.

Pour mixture into pan on top of crust after it has had a moment to cool.

Place into center of oven at 350°F for 60 minutes. Cake will rise and start to crack at top. Remove, let cool at room temperature for about 15 minutes, place in refrigerator for six hours.

Once cooled, the cheesecake will have sunk from its original height.

TOPPING:

1 cup heavy whipping cream
1/2 cup confectioners' sugar

Combine whipping cream and confectioners' sugar and whip until very thick. Then apply to top of cooled cake. After cake is dressed, gently insert knife around sides to loosen springform pan. Remove springform and serve.

You can also garnish cake with lime slices, if desired.

Submitted by: Brian