We did a taste test.  I made this with regular limes and key limes – no one could tell the difference!

Crust Ingredients:

• 2 c graham cracker crumbs, crushed (approximately 2 sleeves)
• ½ c butter, melted
• ¼ c sugar

Crust Directions:

1. Butter a 10 inch spring form pan, bottom and sides.
2. Combine crumbs, melted butter, and ¼ cup sugar.
3. Press evenly over bottom and half way up the sides of the pan.
4. Bake 375° for 7 – 8 minutes (no longer.)

Filling Ingredients:

• 3 (8 oz) packages cream cheese, room temperature
• 1 c sugar
• 1 c sour cream
• ¼ c flour
• 2 tsp vanilla
• 4 eggs
• ¾ c key lime juice

Filling Directions:

1. Cream room temperature cream cheese well.
2. Add sugar and cream until smooth, scraping sides and bottom of bowl frequently.
3. Cream in sour cream, eggs, flour and vanilla.
4. When smooth once more, stir in lime juice.
5. Pour over prepared crust.
6. Return to 375°oven for 15 minutes.
7. Lower temperature to 250° and continue baking 50 minutes more.
8. Cool on wire rack in pan for 20 minutes.
9. Run a knife around edge to loosen cheese cake, but do not remove from pan.
10. Refrigerate at least 6 hours before serving.
11. May be garnished with sweetened whipped cream, lime zest or both.

Serves: 12

Source: food.com