1 3/4 c. graham cracker crumbs
1 c. plus 1 tbsp. sugar
1 tsp. vanilla
3 eggs
5 tbsp. butter, melted
2 (8 oz. ea.) pkgs. cream cheese, softened
1/2 c. fresh lime juice (about 5 limes)
whipped cream (optional)

Preheat the oven to 350°F. Make the crust by combining the graham cracker crumbs with the butter and 1 tablespoon sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter. Keep it crumbly. Press the crumbs onto the bottom and about one half of the way up the sides of an 8-inch spring-form pan. You don't want the crust to form all the way up the back of each slice of cheesecake.

Bake the crust for 5 minutes, then set it aside until you are ready to fill it.

In a large mixing bowl, combine the cream cheese, 1 cup sugar and vanilla. Mix with an electric mixer until smooth. Add the lime juice and eggs and continue to beat until smooth and creamy. Pour the filling into the pan.

Bake for 60 to 70 minutes. If the top of the cheesecake is turning light brown, it is done. Remove from the oven and allow it to cool. Once it has cooled, remove sides of pan and refrigerate. Serve with whipped cream if desired.