Key West Cheesecake

• Lime Crust
• 1/2 cup granulated sugar
• 1/2 cup butter, softened
• 1 cup all-purpose flour
• 1 tablespoon lime zest
• 1 teaspoon vanilla
• Filling
• 4 (8 ounce) packages cream cheese, softened
• 3/4 cup powdered sugar
• 1/2 cup granulated sugar
• 2 eggs
• 2 tablespoons key lime juice (or just lime juice)
• 2 tablespoons cornstarch
• 1 cup sour cream
• Key Lime Curd
• 1 cup granulated sugar
• 2 teaspoons finely shredded lime peel
• 2/3 cup key lime juice
• 2 tablespoons firm butter
• 2 eggs, slightly beaten

1. Heat oven to 400u0b0F.
2. In medium bowl, beat all 'Crust' ingredients untill crumbly. Press evenly in greased, round pan. Bake 12-14 minutes or until light golden brown. Cool 10 minutes. Remove from oven. Place tin foil over the bottom and sides of crust in the pan. Reduce oven heat to 325u0b0F.
3. Beat all 'Filling' ingredients together in large bowl, beating the eggs in one at a time.
4. Remove off of pie crust. Pour 'Filling' mixture into crust evenly. Bake 1 hours and 10-20 minutes( or a little less than 70 minutes) until set. Cool 15 minutes.
5. Loosen cheesecake along pan with knife after cooling, but do not remove from pan. Refridgerate uncovered for 3 hours until chiled. Then cover and refidgerate 9 hours.
6. In saucepan, mix 'Key Lime Curd' and cook 8 minutes, stirring constantly until it thickens and coats back of stirring spoon. Spread over cheesecake. (Store cheesecake in fridge for up to 3-4 days if there are any leftovers).

crust, granulated sugar, butter, flour, lime zest, vanilla, filling, cream cheese, powdered sugar, granulated sugar, eggs, lime juice, cornstarch, sour cream, sugar, lime peel, lime juice, butter, eggs

Taken from www.food.com/recipe/key-west-cheesecake-428218 (may not work)