I like lime the way some people like breathing. This cheesecake is very pretty when you garnish with the lime slices, plus it tastes great.
1 ½ c. graham cracker crumbs
¼ c. butter or margarine
1 c. light or regular sour cream
3 large eggs
¼ c. lime juice
Sour Cream-Lime Topping
About 1 c. sugar
2 (8 oz pkg. each) Neufchatel light or regular cream cheese
1 Tbsp. grated lime peel
2 Tbsp. flour
Thin lime slices
1. Mix crumbs, 2 Tbsp. sugar and butter. Press over bottom of and ½ inch up the sides of a spring-from pan. Bake at 350° until lightly browned, about 10 minutes.
2. Beat cheese, sour cream, egg, remaining sugar, peel, juice and flour until smooth. Pour into cooled crust.
3. Bake at 350° until center jiggles only slightly when pan is gently shaken, 35 to 40 minutes. Cool completely.
4. Cover and chill until cold, at least 4 hours or up to the next day. Top with Sour-Cream Lime topping, and garnish with lime slices.
Sour Cream-Lime Topping: Mix 1 c. light or regular sour cream and 2 tsp. each sugar and lime juice.
Yield: 3 ½ dozen cookies.