Key Lime Cheesecake

Here's the recipe of the cheesecake from Tasha's Shower:

4 Packages of 8oz Cream Cheese

1 1/4 Cups of White Sugar

1 Tablespoon of Corn Starch

4 Eggs

1 Tablespoon of Lime Zest (I just used the small end of a cheese grater on the peels, took about 2 limes)

1/3 Cup of Key Lime Juice

1/3 Cup of Lemon Juice

A few drops of green food coloring

*This produced enough filling for 2 cheesecakes, so I did a store bought crust on one and a homemade crust on the other.

CRUST 

Combine:

1 1/2 cups graham cracker crumbs

6 tablespoons butter, melted

Press into pan and refrigerate.

Mix cream cheese, sugar, zest, and cornstarch until smooth. Beat in eggs one at a time. Add key lime juice and lemon juice with mixer on low as well as drops of green food coloring. Finish mixing by hand. Do not overbeat, or cake will crack during baking (An example would be my picture above :-) ). Pour batter into crusts.

Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking. (For me all was well until I put it into the fridge)

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 three days. (I just froze my second cheesecake.) Top with cream and limes.