Kathy's Key Lime Cheesecake
1-1/2 cups graham cracker crumbs
1/4 cup butter, melted
2 tablespoons sugar
3 pkgs. (8 oz. each) cream cheese, softened
1 cup sugar
1 cup sour cream
1 tablespoon cornstarch
3/4 cup juice from limes - about 8 small limes
1 tablespoon fresh grated lime zest
1 teaspoon vanilla extract
Crust: Combine graham cracker crumbs with the butter and sugar. Press into the bottom and partially up the sides of an 8-1/2 inch spring form pan. Bake in a preheated 375ºF oven for 5 minutes. Transfer the pan to a rack and cool.
Add sugar to lime juice and let sit for awhile. In a large bowl, with an electric mixer or a food processor, beat cream cheese until smooth. Add vanilla and lime juice/sugar mixture. Beat in eggs, one at a time, beating well after each addition. Beat in sour cream, lime zest, and corn starch. Beat until smooth.
Bake at 300ºF for 70 minutes or until set. Place a pan half full of hot water on the lower rack during baking. Turn off the oven, and let the cheesecake stand in the oven 30 minutes with the door open at least 4
inches. Remove from the oven. Refrigerate cake overnight, and up to three days.