Lime Cheesecake

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Lime Cheesecake

CRUST:

2 cups graham cracker crumbs (or any plain butter cookie)

6 tablespoons butter, melted

1/4 cup sugar

FILLING:

4 (8oz) cream cheese, softened

1 cup sugar

1/2 cup heavy whipping cream

1/4 cup freshly squeezed lime juice

2 tablespoons all-purpose flour

1 tablespoon grated lime peel

2-1/2 teaspoons vanilla extract

1 teaspoon lemon extract

10 drops yellow food coloring, optional

5 eggs, lightly beaten

TOPPING:

1/2 cup sour cream

2 tbsp sugar

1/2 tsp vanilla

1/2 cup whipped cream

HOW TO PREPARE:

In a small bowl, combine the cracker crumbs, butter and sugar. Press into greased 10-in. springform pan. Bake at 325° for 10 minutes. Cool on a wire rack. In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream, lime juice, flour, lemon peel, extracts and food coloring if desired. Add eggs; beat on low speed just until combined. Pour into crust. Bake for 55-65 minutes or until center is almost set. Chill overnight. The next day make the topping: in a small bowl stir together sour cream, sugar, and vanilla extract. Gently fold in the whipped cream. Spread on top of the cheesecake and grate fresh lime peel over the top. Serve.