Key Lime Cheesecake

• 3/4 cup reduced-fat graham crackers crumbs (about 4 whole crackers)
• Sugar substitute equivalent to 2 tablespoons sugar
• 2 tablespoons butter, melted
• 2 packages (8 ounces each) reduced-fat cream cheese, cubed
• 1 package (8 ounces) fat-free cream cheese, cubed
• Sugar substitute equivalent to 2/3 cup sugar
• 1/3 cup sugar
• 3 tablespoons all-purpose flour
• 3 large eggs, lightly beaten
• 1 cup reduced-fat sour cream
• 1/3 cup key lime or lime juice
• 2 teaspoons vanilla extract
• 2 teaspoons grated lime zest
• 2 drops green food coloring, optional

1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2. In a large bowl, combine graham cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a
3. . Bake at 350u0b0 for 10 minutes. Cool on a wire rack.
4. In a large bowl, beat the cream cheeses, sugar substitute, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Stir in the sour cream, lime juice, vanilla, lime zest and food coloring if desired. Pour filling onto crust.
5. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 350u0b0 for 40-45 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
6. Chill overnight. Refrigerate leftovers.

crackers crumbs, sugar substitute, butter, cream cheese, cream cheese, sugar substitute, sugar, allpurpose, eggs, sour cream, lime, vanilla, lime zest, coloring

Taken from www.tasteofhome.com/recipes/key-lime-cheesecake/ (may not work)