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Key Lime Cheesecake
12 servings

1 c Graham cracker crumbs
1/4 c sugar
1/3 c butter, melted

1 c lime juice
1/4 c water
2 packets unflavored gelatin, (1/4 oz)
1 1/2 c sugar
5 eggs, beaten
1 tb lime peel, grated
1/2 c butter, softened
2 8 oz pkgs. cream cheese, softened
1/2 c whipping cream

In medium bowl, stir all crust ingredients. Press on bottom of 9"
springform pan. Set aside. In 2 quart saucepan, combine lime juice
and water; sprinkle with gelatin. Let stand 5 mins. to soften. Add
sugar, eggs and lime peel. Cook over medium heat, stirring constantly,
until mixture nearly comes to a boil, 7 or 8 mins. DO NOT BOIL!
Set aside.

In large bowl, combine butter and cream cheese. Beat at medium
speed, scraping bowl often, until well mixed, 1 - 2 mins. Gradually
add hot lime mixture, until well mixed. Refrigerate, stirring
occasionally, until cool, about 45 mins.

In chilled small bowl, beat chilled whipping cream at high speed,
scraping bowl often, until stiff peaks form, 3 - 4 mins. Fold into
lime mixture. Pour into prepared crust. Cover; refrigerate until
firm, 3 to 4 hours. Loosen side of cheesecake from pan by running
knife around inside of pan. Garnish top of cheesecake with whipped
cream and lime slices. NOTES : Sweetened whip cream and/or lime
slices for garnish, optional

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