Key Lime-Raspberry Cheesecake

Key Lime Raspberry Cheescake

2 Cps. graham cracker crumbs

6 Tbls. butter , melted

1/3 cup sugar

Grease a 9-inch springform pan with butter. In a medium bowl, combine cookie crumbs and butter; mix well. Press into bottom and 3/4 the way up the sides of prepared springform pan; refrigerate.

Filling

4- 8 oz. package cream cheese, softened

1-1/2 Cps. sugar

5 eggs

1 T. grated lime rind

1/2 C. lime juice

1 8oz. container sour cream

1 cp. fresh raspberries

Preheat oven to 325°F. In a large mixing bowl, beat cream cheese until smooth. Add sugar; beat until well blended. Add eggs, one at a time, beating well after each addition. Stir in lime rind and juice. Stir in sour cream. Place raspberries evenly at the bottom of prepared pie crust. Cover raspberries with cheesecake batter. Bake 55 to 65 minutes or until filling is set. Turn oven off; prop the door open. Let cheesecake stand in oven for 30 minutes. Remove from oven; let stand for 10 minutes. Remove the sides of the pan; cool to room temperature on a wire rack. Cover and chill 8hrs, or refrigerate overnight.