Ingredients
CRUST
1 3/4 graham cracker crumbs - you can buy them now already crumbled!
1/4 cup sugar
1 tsp salt
6 tbsp unsalted butter, melted
FILLING
3 packages cream cheese, softened to room temp
1 1/2 cup sugar
1 tsp minced lime zest
1/2 tsp salt
8 oz sour cream
3 beaten eggs
1/2 cup key lime juice
~ Preheat the oven to 375. Coat the inside of the spring-form pan (s) with non-stick spray
~ Combine all the crust ingredients together, and then press into the pan (s)...make sure that some of the mix goes up the sides too. Bake until golden-y brown, or about 10 minutes, and then let cool completely (and reduce the heat to 325 degrees)
~ In a large bowl - I used my Kitchen Aid - beat the cream cheese, sugar, zest and salt until smooth. Add in the sour cream and eggs, periodically scraping down the sides so all mixes in together. Lastly add in the lime juice until all are mixed in together/smooth
~ Pour the filling into the pan (s), and then put on a roasting pan (or high sided baking sheets.
~ Put about 1 inch of boiling water in the roasting pan and then bake for 1.25 hrs...this should be enough time to bake the side of the cheesecake firm and the center still jiggly
~ Turn off the oven but leave the cheesecakes inside for about another hour, after which transfer to racks to cool to room temp for about 2 hours
~ Wrap with plastic wrap and chill overnight (at least)