CRUST:

1 box Nabisco Brown Edge wafers, finely ground
1/2 c. light salted butter, melted
1/4 c. sugar

FILLING:

3 (8 oz.) pkgs. cream cheese, softened
2 1/2 c. sugar
6 eggs, room temp.
1/2 c. flour
2 tbsp. flour
1 1/2 c. heavy cream (only at Krogers)
1 tsp. vanilla
1/4 c. lime juice

Preheat oven to 350 degrees.

CRUST: Mix all ingredients together in food processor or in a bowl with a fork. Press mixture over the bottom and up the sides of a 10 inch springform pan. Put a triple thickness of heavy duty aluminum foil under and up the sides of the outer pan because cake is baked in a water-filled outside pan, thus the foil will keep the water from getting into the cake.

FILLING: Beat cream cheese with sugar until creamy. Add all the other ingredients one at a time, keeping mixer on lowest speed and mixing until well blended. Pour into crust. Place springform into a pan which is slightly larger and fill outer pan with one inch boiling water. Bake at 350 degrees for 1 hour, then turn off oven and let cake remain in oven for 30 minutes with the door closed. Remove from oven and place in refrigerator immediately. This prevents cracks from forming. Refrigerate overnight.

Never cover cheesecake with foil or plastic wrap while they are in the refrigerator. If they are still in the springform pan, cover them with a piece of cardboard. If they are out of the pan, store in a cardboard box. Best if baked 2 days before serving and allow to mellow in the refrigerator. Serve at room temperature.