Crust
1 cup graham cracker crumbs
¼ cup sugar
1/3 cup butter, melted
Filling
1 cup lime juice
¼ cup water
2 (¼ oz.) envelopes unflavored gelatin
1 ½ cups sugar
5 eggs, slightly beaten
1 Tbsp. grated lime peel
½ cup butter, softened
2 (8 oz.) packages cream cheese, softened
½ cup whipping cream
Toppings
sweetened whipped cream
lime slices
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In medium bowl, stir together all crust ingredients. Press on bottom of 9 inch spingform pan; set aside.
In 2 quart saucepan combine lime juice, water, and gelatin. Let stand 5 minutes to soften.
Add sugar, eggs and lime peel. Cook over medium heat, stirring constantly, until mixture just comes to a boil (7-8 minutes). DO NOT BOIL.
In large mixer bowl combine butter and cream cheese. Beat at medium speed, scraping bowl often, until well mixed (1-2 minutes). Gradually beat in hot lime mixture until well mixed (1-2 minutes).
Refrigerate, stirring occasionally, until cool (about 1 hour). In chilled small mixer bowl beat chilled whipping cream at high speed, scraping bowl often, until stiff peaks from (3-4 minutes). Fold into lime mixture. Pour into prepared crust.
Cover; refrigerate until firm (1 ½-3 hours). Loosen edge of cheesecake with knife; remove from pan. Garnish top of cheesecake with sweetened whipped cream and lime slices.
Makes 12 servings.