Lime Cheesecake

Crust:
3/4 c. graham crackers, crumbled
2 Tbsp. sugar
3 Tbsp. melted butter

Filling:
12 oz. cream cheese, softened
1/3 c. sugar
3 large eggs, room temperature
2 tsp. grated lime rind
3 Tbsp. fresh lime juice

Topping:
1 c. sour cream
1 tsp. sugar
1 tsp. fresh lime juice

Make the crust: In a bowl combine the crumbs, sugar and butter. Press the mixture onto the bottom and halfway up the sides of a buttered spring-form pan; and chill the pan.
Make filling: In a large bowl with an electric mixer cream the cream cheese; add the sugar and beat well. Add eggs, one at a time, beating after each addition, and beat in rind and the juice. Spoon filling into spring-form pan, smoothing the top and bake the cheesecake in middle of a preheated 325 degrees oven for 45 minutes.  Remove the pan from oven. Make topping: Stir together the sour cream, sugar and lime juice and spread the topping evenly over cheesecake and bake for 8 more minutes. Chill cake overnight. Garnish with lime slices.

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