Crust:
1-1/2 c finely ground graham cracker crumbs
2 tbsp white sugar
1/4 c unsalted butter, melted
Filling:
1-1/4 pounds cream cheese, softened
3/4 c white sugar
1 c sour cream
3 tbsp all-purpose flour
3 eggs
3/4 c key lime juice
1 tsp vanilla extract
1/2 pint whipping cream, whipped
Crust:
In a bowl stir together the graham cracker crumbs and 2 tbsp sugar,
stir in the butter well. Pat the mixture into the bottom and 1/2
inch up the side of a buttered 10 inch springform pan and bake
at 375 degree�F for 8 minutes. Transfer the pan to a rack
and cool.
Filling:
In a large bowl with an electric mixer, beat cream cheese and
3/4 c sugar until smooth, beat in the eggs, one at a time, beating
well after each addition. Beat in the sour cream, flour, lime
juice and vanilla. Beat the mixture until it is smooth. Pour the
filling over the crust. Bake for 15 minutes, then reduce the temperature
to 250�F and bake for 50 to 55 minutes longer, or until center
is barely set. Let the cheesecake cool on a rack, then chill it,
covered, overnight. Remove the cheesecake from the pan and transfer
it to a cake stand. Serve with whipped cream and thinly sliced
key limes if desired.