My Favorite Key Lime Cheesecake

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My favorite key lime cheesecake is my own... Light, tangy... Scrumptious.

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Steps

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Allow a minimum of 4 hours for baked cheesecake to refrigerate and set before serving.

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: temper 32 ounces philadelphia cream cheese until room temperature is reached.

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Grate the outer green peel from enough key limes to yield 1 / 2 teaspoon plus desired amount for final garnish , using the finest shred grate of a cheese grater to produce fine zest flakes.

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Squeeze enough key limes to yield 1 cup juice.

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Preheat oven to 375f with one oven rack in center position and another in the lowest position.

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Melt 4 tablespoons unsalted butter in a microwaveable dish in a microwave for about 40 seconds for the crust.

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Process enough nilla wafers cookies in a food processor to yield 2 cups crumbs.

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Add 1 tablespoon granulated sugar.

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Pour butter mixture through processor feeder tube while running.

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Process mixture until thoroughly mixed.

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Reserve a few teaspoons of crumb mixture for garnish if desired.

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Dump crumb mixture into a 9-inch or 10-inch springform pan.

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Lightly spread mixture evenly in.

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Ingredients

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cookie crumbs, granulated sugar, unsalted butter, cream cheese, all-purpose flour, key lime zest, key lime juice, pure vanilla extract, sour cream, instant vanilla pudding, eggs, whipped cream, lime slice