Key Lime Cheesecake

Crust

Graham cracker crumbs
3/4 cup melted butter
2 tablespoons sugar

Filling

36 ounces cream cheese, softened
1 1/2 cups sugar
2 tablespoons flour
4 medium eggs or 3 large eggs
1/2 cup key lime juice
zest of one lime
1 tablespoon citric acid

In a 9 inch springform pan combine enough graham cracker crumbs to cover the bottom and up the side 2 inches (about 2 cups), butter and sugar. Blend well with fork until all crumbs are moistened. Press into springform pan and refrigerate.

Combine cream cheese, sugar and flour in a food processor. Blend until all lumps have been removed and mixture is creamy - scrape several times. Add eggs one at a time, blending eggs for only about 5 seconds each. Add lime juice, lime zest and citric acid and blend for 10 seconds. Pour filling into chilled crust.

Place springform pan on a jelly roll pan or on a surface that will collect the melting butter so as not to drip onto your oven. Bake cheesecake in the center of a 275 degree oven. Cheesecake is done when the surface is no longer shiny and the cake is not jiggly (up to 3 hours in a home oven). Immediately scrap the sides of the cheesecake with a metal spatula in order to separate the cake from the sides of the pan (this will prevent pulling and cracking as the cake cools). Cool cheesecake in a non-drafty area until room temperature. Removes sides and invert cheesecake onto plate or cake circle to remove springform bottom. Re-invert so cake is right side up. Garnish cheesecake with whipped cream and lime slices and sprinkles of lime zest. Keeps refrigerated for 7 days. Best served at room temperature.