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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


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