Key Lime Cheesecake

• CRUST
• 1 cup graham cracker crumbs
• 3 tablespoons sugar
• 3 tablespoons butter, melted
• FILLING
• 3 8oz. packages cream cheese, softened
• 1 cup sugar
• 2 tablespoons flour
• 2 tablespoons fresh key lime juice
• 1 tablespoon grated key lime peel
• 1/2 teaspoon vanilla
• 3 eggs
• 1 egg, separated
• TOPPING
• 3/4 cup sugar
• 2 tablespoons corn starch
• 1/2 cup cold water
• 1/4 cup fresh key lime juice

1. CRUST
2. Heat oven to 350 degrees.
3. Mix crumbs, sugar, and butter; press onto bottom of a 9" springform pan.
4. Bake 10 minutes.
5. FILLING
6. Beat cream cheese, sugar, flour, juice, peel, and vanilla at medium speed until well blended. Add 3 eggs, 1 at a time, mixing well after each addition. Beat in remaining egg white, reserving the yolk for the topping.
7. Pour over crust and bake 40 minutes. Loosen cake from rim of pan and cool before removing.
8. TOPPING
9. Mix sugar and cornstarch in saucepan. Gradually stir in water and juice. Stirring constantly, bring to a boil over medium heat. Boil 1 minute until clear and thickened, stirring constantly.
10. Ad small amounts of hot mixture to reserved, slightly beaten egg yolk. Return mixture to sauce and cook 3 minutes, stirring constantly.
11. Cool slightly; spoon over cheesecake. Refridgerate.

graham cracker crumbs, sugar, butter, filling, cream cheese, sugar, flour, fresh key lime juice, lime peel, vanilla, eggs, egg, topping, sugar, corn starch, cold water, fresh key lime juice

Taken from www.epicurious.com/recipes/member/views/key-lime-cheesecake-50059660 (may not work)