CRUST:

1 cup graham crackers crumbs (about 6)
1/2 cup walnuts, coarsely chopped
2 tbsp. granulated sugar
1 tsp. key lime zest
5 tbsp. melted butter (more if needed)

Pulverize graham crackers in a food processor, until reduced to crumbs.

Transfer to a large mixing bowl and toss together with chopped walnuts, sugar and lime zest.

Add melted butter and stir until mixture starts to come together. Pour into a well-greased springform pan. Pat down evenly by hand, or with the back of a spatula.

Cover with aluminum foil, and place in a freezer until ready to use.

FILLING:

1 1/2 cups ricotta cheese
3/4 cup granulated sugar
4 large eggs
3 tbsp. all-purpose flour
1/4 cup key lime juice (3-4 key limes)

Cream together ricotta cheese with sugar. Add eggs, one at a time, and fold in, until completely combined. Dissolve flour in lime juice, and and, stirring until fully mixed.

Remove graham cracker-walnut crust from the freezer. Spread cheesecake filling over top.

Bake in a preheated oven, 375°F for 45 to 50 minutes, or golden brown on top.

Remove from heat and refrigerate for at least 4 hours, or overnight if possible. Serve chilled.

Submitted by: Daniel Lee Mishkin