Caribbean Lime Cheesecake with Sour Cream Topping

• Cheesecake
• 2 qt. Golden OREO Pieces-Medium, finely crushed
• 2 cups BAKER'S ANGEL FLAKE Coconut
• 3/4 cup butter, melted
• 8 each lime zest and juice Safeway 3 ct For $1.00 thru 02/09
• PHILADELPHIA Original Cream Cheese, softened
• 1 qt. sugar
• 2 Tbsp. vanilla
• 16 each eggs
• Sour Cream Topping
• 2 qt. sour cream
• 1 cup sugar
• 4 tsp. vanilla

1. Cheesecake: Mix crumbs, coconut and butter.
2. Press about 2 cups crumb mixture onto bottom of each of 4 (9-inch) springform pans (or onto bottom of 1 springform pan for trial recipe).
3. Bake in 325F standard oven 10 to 12 min.
4. or until light golden brown.
5. Grate zest from limes.
6. Reserve 4 tsp.
7. zest (or 1 tsp.
8. zest for trial recipe) for use in preparing the Sour Cream Topping.
9. Place cream cheese, sugar, remaining lime zest, juice and vanilla in 12-qt.
10. bowl of mixer (or in 6-qt.
11. bowl for trial recipe) fitted with paddle attachment.
12. Beat until well blended.
13. Add eggs, 1 at a time, mixing after each addition just until blended and stopping occasionally to scrape bottom and side of bowl.
14. Pour evenly over crusts.
15. Bake in 325F standard oven 1 hour 10 min.
16. or until centers are almost set.
17. Remove from oven.
18. Sour Cream Topping: Mix sour cream, sugar, vanilla and reserved lime zest; spread about 2 cups over each cheesecake.
19. Bake 10 min.
20. Run knife or metal spatula around rims of pans to loosen cakes.
21. Cool completely before removing rims.
22. Refrigerate at least 6 hours or overnight.

golden oreo, s angel, butter, lime zest, philadelphia original cream cheese, sugar, vanilla, eggs, sour cream topping, sour cream, sugar, vanilla

Taken from www.kraftrecipes.com/recipes/caribbean-lime-cheesecake-sour-cream-topping-120927.aspx (may not work)