1 1/4 c. graham cracker crumbs
2 tbsp. sugar
1/4 c. butter, melted
1 tsp. lime rind, grated
3 (8 oz.) pkgs. cream cheese, softened
3/4 c. sugar
3 eggs
1 tbsp. lime rind, grated
1/4 c. key lime juice
1 tsp. vanilla extract
2 c. sour cream
3 tbsp. sugar
Fresh strawberries (optional)
Lime slices (optional)

Combine first 4 ingredients in a medium bowl, stirring well. Press crumb mixture evenly over bottom and up sides of a 9 inch spring-form pan. Bake at 350 degrees for 5 to 6 minutes. Let cool.

Beat cream cheese at high speed of an electric mixer until light and fluffy; gradually add 3/4 cup sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in lime rind, juice, and vanilla. Pour mixture into prepared pan. Bake at 375 degrees for 45 minutes or until set.

Combine sour cream and 3 tablespoons sugar; stir well and spread evenly over cheesecake. Bake at 500 degrees for 5 minutes. Let cool to room temperature on a wire rack; chill at least 8 hours. To serve, carefully remove sides of spring-form pan. If desired, garnish with strawberries and lime slices. Yield: One 9 inch cheesecake.