Are you ready to start drooling?
This is probably the best thing you will ever put in your mouth. And I'm gonna tell you how to make it. Huzzah! (Check out the original recipe here)
Ingredients: 1 3/4 cups graham cracker crumbs, 5 tablespoons melted butter, 3 (8 ounce) packages softened cream cheese, 1 cup sugar, 1 teaspoon vanilla extract, 6 tablespoons key lime juice, 3 eggs, 2 tablespoons sour cream
Directions: Leave the cream cheese and eggs on the counter overnight to come to room temperature. Trust me, this is a key step. Room temp is essential.
Stick the graham crackers in a food processor and grind until all are in crumbs. Add butter and mix. Put in the bottom of an 8 inch spring form pan and press down. Bake at 350 for 5 minutes; set aside.
In large mixing bowl, combine cream cheese and sugar, beating until smooth. Add vanilla and key lime juice and mix thoroughly. Add eggs, one at a time, beating until just combined after each egg. Gently mix in sour cream. Pour mix into a greased spring form pan.
Bake at 350 for 40-45 minutes (cheesecake should still jiggle a little in the center). When baking, put a pan of water on the bottom rack of the oven to create a steam bath for the oven. After the 40-45 minutes, turn the oven off and crack the oven door open about 4 inches and leave the cake in there for 30 minutes. Remove cheesecake from oven and cool to room temperature on wire rack. Refrigerate several hours before serving.
When removing from the spring form pan, you may find it easier to transfer the bottom of the pan to your hand and slide the side down along your arm rather than up over the top of the cake. I recommend decorating with several dollops of whipped cream and slices of key lime.Isn't it pretty? And I promise it tastes just as good as it looks.