Key Lime Cheesecake

Gingersnap Crust

1-1/4 cups gingersnap cookie crumbs
2 tablespoons sugar
5 tablespoons unsalted butter, melted

Key Lime Filling

24 ounces cream cheese, softened
1-1/2 cups sugar
4 large eggs
1/4 cup Key Lime juice
2 tablespoons grated lime zest

Sour Cream Topping

2 cups sour cream
1/3 cup sugar
2 tablespoons Key Lime juice
2 tablespoons grated lime zest

For the crust, preheat the oven to 350 degrees. Combine the cookie crumbs and sugar in a bowl and mix with a fork. Stir in the butter. Press the crumb mixture over the bottom and half-way up the side of a 9 inch spring form pan.

For the filling, beat the cream cheese and sugar in a mixing bowl at low speed until smooth, scraping the bowl occasionally. Add the eggs one at a time, beating well after each addition. Add the Key Lime juice and lime zest and mix well. Spoon the cream cheese mixture into the prepared pan. Bake for 40 minutes or until the edge pulls from the side of the pan and is light brown; the center will not be completely set.

For the topping, whisk the sour cream, sugar, Key Lime juice and lime zest in a bowl. Spread over the top of the cheesecake. Bake for 10 minutes longer. Cool in pan on a wire rack. Chill, covered, for 4 to 10 hours. Garnish with lime slices, lime zest , and/or fresh strawberries, raspberries or blueberries.

Note: The filling may need to cook longer in some ovens. The important thing to watch is that the edge pulls from the side of the pan and is lightly browned. The very center will not be completely set. Cook the topping until it just begins to brown. This too may be a few more minutes depending on your oven.