Key lime Cheesecake

At the same supper club last night I served this Key lime Cheesecake. I don't make cheesecakes very often but this one was so good and so easy.  I will definitely do it again and again. 

For Crust
2 cups of graham cracker crumbs (approximately 2 sleeves)
1/2 cup butter melted
1/4 cup sugar
Combine and press this mixture in the bottom of a spring form pan and half way up the sides.
I sprayed the pan with a little Pam first.  That's just me.  Bake at 300 degrees for 15 minutes, no longer.

For filling
3  8oz packages of cream cheese at room temperature
1 cup sugar
1 cup sour cream
4 eggs
1/4 cup flour
2 teaspoons vanilla
3/4 cup of key lime juice (I like it tart so this was great for me but you can add less and taste as you go if you are concerned this might be too tart.  I use the bottled key lime juice)

Cream the cream cheese until smooth with mixer.  Add sugar and cream until smooth.  Add sour cream until smooth.  Add eggs, one at a time. Scrape down sides to make sure it all gets blended well. Add Flour.  Add vanilla.  Then, STIR in the key lime juice.
Pour into crust and place in the oven.  Place a shallow pan of boiling water on the rack underneath it to help with cracking. Bake at 300 degrees for 50 minutes if using a 10" pan or 55 if using a 9" pan. It will be set around the edges but slightly jiggly in the middle.  Cut the oven off and open the oven door 4-6 inches and let it cool.  Run a sharp knife around the edge to loosen but do not remove from pan.  When its cool enough transfer it to the refrigerator for at least 6 hours. Remove the pan sides. I sliced it and served it with whip cream and topped it with a slice of lime for presentation.  It was amazing!