Denise’s Key Line Cheesecake

 Crust:

1 ½ cups graham cracker crumbs

¼ cup sugar

1/3 cup melted, butter

 

Heat oven to 325 degrees. Blend all ingredients together and press into the bottom of a 10” x 3” springform pan.  Bake for 15 – 17 minutes, edges should be turning brown. Remove from oven and allow crust to cool.

 

Filling:

 

6 eggs

1 cup butter, melted

2 cups sugar

2 tablespoons vanilla

2 pounds cream cheese, must be softened

1-ounce white cream do cacao

¼ cup key lime juice

 

Directions:

 

Heat oven to 375 degrees.

Place all ingredients into a stand mixer and use the wire whip attachment. Whip on medium speed until the batter is smooth and there are no lumps.  Pour this mixture into the cooled crust and bake the cheesecake for 15 minutes. Then reduce the oven temperature to 250 degrees and cook the cheesecake for 50-55 minutes until the center is firm to the touch.  Turn off the oven and allow the cake to cool in the oven with the door closed for 30 minutes. Chill for 4 hours, thin slice, and serve. ** Although I have found this cheesecake tastes even better after freezing it!