| 1 1⁄2 cup graham cracker crumbs, finely ground |
| 2 tbsp white sugar |
| 1⁄4 cup unsalted butter, melted |
| 1 1⁄4 lb cream cheese, softened |
| 3⁄4 cup white sugar |
| 1 cup sour cream |
| 3 tbsp all-purpose flour |
| 3 egg |
| 3⁄4 cup key lime juice |
| 1 tsp vanilla extract |
Directions
- To make Crust: In a bowl stir together the graham cracker crumbs and 2 tablespoons 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 the crust in a preheated 375 degree F (190 degree C) oven for 8 minutes. Transfer the pan to a rack and cool.
- In a large bowl with an electric mixer, beat cream cheese and 3/4 cup 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 the cheesecake in the preheated oven for 15 minutes, reduce the temperature to 250 degrees F (120 degrees C) 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.
Source : allrecipes.com
