KEY LIME CHEESECAKE

"Reminiscent of Sara Lee's 1950s-era graham cracker and sour cream cheesecake, this version features a thick layer of delicious sour cream atop the creamy filling and tart Key lime custard."

FOR THE LIME CUSTARD:
6 large egg yolks
3/4 cup sugar
6 tablespoons fresh key lime juice or regular lime juice
1 teaspoon grated Key lime peel or regular lime peel
FOR THE CRUST:
1 3/4 cups graham cracker crumbs (about 12 whole graham crackers)
1/4 cup sugar
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
FOR THE FILLING:
2 packages (8 ounces each) cream cheese, room temperature
2/3 cup plus 3 tablespoons sugar, divided use
2 large eggs
3 tablespoons fresh Key lime juice or regular lime juice
1 tablespoon grated Key lime peel or regular lime peel
FOR THE TOPPING:
1 (16 ounce) container sour cream
Thin lime slices (for garnish)

TO MAKE THE LIME CUSTARD:
Whisk all ingredients for the lime custard in a heavy small saucepan over medium high heat until custard thickens and boils for 30 seconds, about 8 minutes. Cool to room temperature, stirring occasionally (mixture will thicken).

TO MAKE THE CRUST:
Preheat oven to 350 degrees F. Wrap 3 layers of foil around outside of 8- to 8 1/2-inch-diameter springform pan with 3-inch-high sides. Butter pan.

Stir graham cracker crumbs, 1/4 cup sugar, and salt to blend in medium bowl. Mix in butter until moistened. Press crumb mixture evenly onto bottom and 1 1/2 inches up sides of prepared pan.

Bake just until set, about 5 minutes. Cool completely. Maintain oven temperature.

TO MAKE THE FILLING:
Place cream cheese, 2/3 cup sugar, eggs, lime juice and lime peel in a processor; blend well.

Spoon custard into crust; smooth top. Carefully spoon filling over custard. Set cheesecake in large baking pan. Add enough hot water to baking pan to come 1 inch up sides of cheesecake pan.

Bake until almost set but not puffed and center moves slightly when pan is gently shaken, about 45 minutes.

TO MAKE THE TOPPING:
Meanwhile, stir sour cream and remaining 3 tablespoons sugar in medium bowl to blend. Carefully spoon sour cream mixture over hot cheesecake; smooth top.

Bake until topping sets, about 10 minutes. Cool 10 minutes. Run knife around sides of pan to loosen. Cool cheesecake completely. Cover and refrigerate overnight.

Release pan sides from cheesecake; transfer to platter. Garnish with lime slices, and serve.

TO MAKE AHEAD:
Can be made 2 days ahead. Keep refrigerated.

Makes 10 to 12 servings
Adapted from source: Bon Appetit Special Anniversary Issue, October 2006