8-oz.
pkg. plus 1 (3-oz.) pkg. cream cheese, softened
1 1/4
cups
sugar
5
eggs
1
tbsp.
grated lime peel
2
tbsp.
fresh lime juice
2
tbsp.
heavy cream
Directions
Preheat oven to 300°F. Line outside of 9-inch springform pan with foil (covering bottom and about 2 inches up side) to waterproof. Combine melted butter and crushed cookies in medium bowl. Pat into bottom of springform pan. Refrigerate while preparing filling.
In large mixing bowl, beat cream cheese and sugar with electric mixer until smooth. Beating on low speed, add eggs one at a time, scraping down bowl occasionally. On low speed beat in lime peel, lime juice and heavy cream 30 seconds, scraping down bowl.
Gently pour batter into prepared pan. Place springform pan in large roasting pan. Add enough hot water to come halfway up sides of springform pan. Place in oven. Bake 65 to 70 minutes or until center appears nearly set when shaken. Remove from oven. Remove springform pan from water bath. Let stand at room temperature 1 hour. Cover with plastic wrap and chill 2 to 4 hours. Loosen side of pan and slice.
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