3 (8-ounce) packages cream cheese, softened
1 1/2 cups sugar
1/2 teaspoon pure vanilla extract
6 tablespoons fresh lime juice
Grated rind of 2 limes
2 ready-made graham cracker crusts
2 cups light sour cream (16 ounces)
2 tablespoons fresh lime juice
1/2 cup granulated sugar
1. In large mixing bowl, beat cream cheese until light and fluffy. Add eggs, one at a time, beating well after each addition. Add sugar very slowly, then add lime juice, grated lime rind and vanilla; mix well. Pour filling into two crusts. Bake at 300 degrees F for 1 hour.
2. While cakes are baking, combine sour cream, lime juice and sugar; mix well. After cakes have cooked for 1 hour, remove and carefully spread topping on both cakes while still hot. Return cakes to hot oven for 10 minutes with no interruptions (do not open oven door). After 10 minutes, turn oven off and leave cakes in oven for an additional hour. This prevents the topping from cracking.
3. Let cakes cool and then chill for at least 2 hours before serving