1 c. graham cracker crumbs
2 tbsp. sugar
3 1/2 tbsp. melted butter
1/2 tsp. vanilla

FILLING:

18 oz. cream cheese, room temperature
1/2 c. sugar
4 lg. eggs
1 tbsp. grated lime peel
4 1/2 tbsp. fresh lime juice

TOPPING:

1 c. sour cream
2 tsp. sugar
2 tsp. fresh lime juice

Crust: Combine the crumbs, sugar, butter and vanilla until thoroughly mixed. Put into a buttered 7 inch springform pan, pressing mixture so that it comes halfway up the sides of the pan. Chill until needed.

Filling: Beat cream cheese and sugar in bowl with electric mixer until fluffy. Add the eggs, one at a time, beating well after each addition. Add lime peel and juice. Beat well, until smooth and creamy. Pour the filling into the prepared pan, smoothing the top and bake in a 325 degree oven for about 45 minutes. The filling may not appear set but the center will feel taut when touched lightly with finger and mixture will have puffed up slightly. Remove from oven.

Topping: Combine all topping ingredients. Spread evenly over top of cake. Return to oven for 7 minutes or until topping is set. Remove from oven, cool, chill, loosely 4 hours or overnight.