~ Granny Doc’s Kitchen
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/8 teaspoon cinnamon
1/3 cup butter softened
5 (8-oz.) pkg. cream cheese, softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
1 tablespoon key lime zest
3/4 teaspoon salt
1/4 cup heavy cream
3/4 cup fresh key lime juice
Preheat oven to 325 degrees. Combine all crust ingredients in mixing bowl mix well. Press firmly onto bottom and sides of 9-inch spring form pan or a 9×13 rectangle pan.
In a mixing bowl combine cream cheese, sugar, flour, lime zest and salt. Mix until smooth and creamy. Add eggs, 1 at a time, mixing well. Continue mixing, slowly adding cream and lime juice until smooth.
Pour into crust pan. Put the Cheesecake pan into a larger pan filled with1-2 inches of water. (Prevents cracking on top of cheesecake) Bake at 325 degrees for 75-85 minutes or until center is set. Cool 1 hour. Refrigerate until completely chilled. I topped this with slightly warmed Raspberry Jam.