6 Tbs. butter, melted
24 ounces cream cheese, softened (3- 8oz pkg)
1 cup sugar
1 Tbs. cornstarch
1 Tbs. grated lime zest
3 eggs
2/3 cup key lime juice (lime juice works just as well)
Combine graham cracker crumbs with butter or margarine. Press into bottom and partially up the sides of a 9 inch springform pan. Refrigerate.
In large bowl, beat with an electric mixer the cream cheese, sugar, lime peel, and cornstarch until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add key lime juice with mixer on low. Finish mixing by hand. Do not overbeat, or the cake will crack during baking. Pour batter into prepared crust.
Bake at 300 degrees F for 55 - 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.
Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate cake overnight, and up to 3 days.
You can also freeze the cheese cake at this point. I freeze it in the springform pan and cover with suran wrap. Make sure you put parchment paper on the bottom of the cheesecake before you make it if you want to freeze it. It makes it easier to transfer and clean up too. After it's frozen take it from the pan and wrap it in suran wrap several times. You can freeze it up to 6 months in a deep freezer. No one would be the wiser.
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