1 1/3 c. graham cracker crumbs
1/4 c. melted butter
1/4 c. brown sugar, firmly packed
1/8 tsp. cinnamon

Combine ingredients and while still warm line the bottom and sides of a 10 inch glass pie pan, pressing against the pan with the back of a spoon.

FILLING:

1 c. chopped dates
2 tbsp. fresh lime juice
3 eggs
1/8 tsp. salt
1/2 c. sugar
8 oz. cream cheese
4 oz. hoop cheese
1/4 c. dairy sour cream
1 tsp. grated lime peel

Sprinkle the dates with lime juice and put aside to use later. Beat eggs well. Add salt and gradually add the sugar, beating until mixture is lemon colored. Add cheeses in small amounts, mixing until smooth after each addition. Blend in sour cream and grated lime peel. Spread marinated dates in crumb crust. Pour in filling. Bake at 350 degrees for 25 minutes. Remove from oven.

TOPPING:

1 c. dairy sour cream
3 tbsp. sugar
2 tbsp. fresh lime juice

Combine and spread over cake. Increase oven temperature to 450 degrees and bake about 5 minutes longer. Do not overbake. Serve cold. Keeps well in refrigerator for several days.