Frank's Recipes! Key Lime Cheesecake 2

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Key Lime Cheesecake 2

3 8-oz pkgs cream cheese (room temp)
1 cup white sugar
3 eggs
1/2 cup plus 3 tablespoon key lime juice
1/4 cup sour cream
grated rind of one regular lime
1 tsp vanilla
dash salt

Beat cream cheese until smooth and add sugar. Blend well and add eggs, one at a time - blend in sour cream, vanilla, and salt. Slow (at low speed) add key lime juice and blend until smooth. Add grated rind.

Pour onto prepared crust. ( I use a graham cracker type crust - 1 cup graham crackers, 1 1/2 tablespoon melted butter, 1 tablespoon sugar. Bake at 325 for 15 minutes. Wrap the cheesecake pan in a double layer of aluminum foil and put in larger shallow pan and add boiling water to a 1 inch level in pan, being careful not to get any water in cheesecake. I bake it at 325 for 30 minutes and remove from oven. I liberally sprinkle the top of the cheesecake with angel flake coconut until well covered and put bake in oven. Bake for an additional 60 minutes. Remove from oven and cool for about 1 hours before refrigerating overnite.

This sounds complicated, but it is not. If you want to serve it on a cardboard or plate, remove the sides, after carefully running a knife around it. Put on a gas stove and turn the heat on high for about 15 seconds (not any longer). Turn it over onto an extra cardboard round (blot excess butter on paper towel), then position the cardboard round you will use or serving (or plate) over the cheesecake bottom and flip over. I just wipe off the extra cardboard I used and reuse it again.