Key Lime Cheesecake

Crust:  2/3 cup Sugar

           2/3 cup Butter or margarine

           3 cups Graham cracker crumbs (reserve 1/4 cup)

Filling:  1 cup fresh Lime juice

            1/4 cup Water

            2 envelopes unflavored gelatin

            1/2 cup Sugar

            5 Eggs, slightly beaten

            2 teasp. grated lime zest

            1/2 cup (1 stick) margarine

            2 pkgs (8oz. each) Cream cheese (room temp)

            1/2 cup Heavy cream (chilled)

            Whipped cream & lime slices for garnish

Prepare crust:  Stir crumbs, sugar and melted margarine in bowl.  Press over bottom of a 9" spring form pan and up sides.

Prepare filling:  Combine lime juice and water in sauce pan, sprinkle gelatin over top.  Let stand 5 mins to soften.  Stir sugar, eggs and zest into pan.  Cook, stirring over medium heat until almost boiling;  about 7 mins or until thermometer reads 160 degrees (do not let boil!).  Remove from heat; beat margarine and cream cheese in large bowl until well mixed about 1 min.  Gradually beat in lime mixture until well blended.  Refrigerate until mixture thickens enough to mound slightly when dropped from spoon, about 45 minutes. 

Beat chilled cream in small chilled bowl until stiff peaks form.  Fold into lime mixture and pour into prepared crust.  Cover and refrigerate until firm 3-4 hours. 

Run thin knife around inside edge of pan to loosen sides, remove side of spring form pan.  Garnish with whipped cream and lime slices around edge.  Use pastry tip to pipe on whipped cream, and sprinkle on extra graham cracker crumbs.  Store in refrigerator.  *yield 16 servings

Note:  Cut recipe in half and use a smaller pan for an 8 serving cheesecake