Desserts Cheesecake: Key Lime 08 by Recipe Cottage

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	Key Lime 08

		Key Lime Cheesecake 3 cups graham cracker crumbs 2/3 cup sugar 2/3 cup butter or margarine, melted 1 cup fresh lime juice 1/4 cup water 2 envelopes unflavored gelatin 1 1/2 cups sugar 5 eggs, slightly beaten 2 tsp grated lime rind 1/2 cup (1 stick) butter, at room temperature 2 pkg (8 oz each) cream cheese, at room temperature 1/2 cup heavy cream, chilled Crust: Stir crumbs, sugar and melted butter in bowl. Press over bottom and up sides of a 9 inch spring form pan. Filling: Combine lime juice and water in saucepan; sprinkle gelatin over top. Let stand 5 minutes to soften gelatin. Stir sugar, eggs and rind into pan. Cook, stirring, over medium heat until almost boiling, about 7 minutes or until instant read thermometer reaches 160 degrees; do not let boil. Remove from heat. Beat butter and cream cheese in a large bowl until well mixed, about 1 minute. Gradually beat in lime mixture until well blended. Refrigerate, stirring, until mixture thickens enough to mound slightly when dropped from a spoon, about 45 minutes. Beat chilled cream in a chilled bowl until stiff peaks form. Fold into lime mixture. Pour into prepared crust. Cover and refrigerate until firm, about 3-4 hours. Run a thin knife around inside of pan to loosen sides; remove side of pan. Garnish with whipped cream and lime slices if desired. Store in refrigerator. Makes about 16 servings at 474 calories each