Key Lime Cheesecake

Okay, you may know that I love desserts. (yes, not a very big surprise, bear with me...) Well, I have really had a sweet craving for the last week or so, but we have been trying to eat a little healthier - and I wasn't exactly sure what I was craving, so I held off...

...until today! I broke down and made Key Lime Cheesecake. I finally figured out exactly what I wanted to eat and made it. Well, not quite that simple. First I had to find the perfect (sounding) recipe, since I didn't have one, then proceed to the grocery store...

After patiently waiting for the cheesecake to bake and cool, we finally enjoyed a delicious, slightly tangy, smooth cheesecake! and yes - it was definitely worth the wait! (in case you have the same craving, I've included the recipe below...)

CHEESECAKE FACTORY KEY LIME CHEESECAKE

1 3/4 cups graham cracker crumbs
5 Tbsp. butter, melted
1 cup plus 1 Tbsp. sugar
3- 8oz. pkgs cream cheese, softened
1 tsp. vanilla
1/2 cup fresh lime juice (about 5 limes) If using key limes or juice, use half as much.
3 eggs
whipped cream

Preheat oven to 350*. Combine crumbs, butter and 1 Tbsp. sugar in a bowl. Stir well to coat all crumbs. Keep it crumbly. Press the crumbs onto the bottom and half way up the sides of an 8" springform pan. Bake crust for 5 mins. and set aside.

In large bowl combine cheese, 1 cup sugar and vanilla. Mix with electric mixer till smooth. Add the lime juice and eggs and continue to beat till smooth and creamy. Pour filling into crust. Bake for 60 to 70 mins. If top is turning light brown it's done. Remove from oven and allow to cool till room temperature. Put into fridge. When chilled, remove the pan sides and cut. Serve with whipped cream.