|1||cup graham cracker crumbs|
|1/3||cup LAND O LAKES® Butter, melted|
|1||cup lime juice|
|2||(1/4-ounce) envelopes unflavored gelatin|
|1 1/2||cups sugar|
|5||eggs, slightly beaten|
|1||tablespoon freshly grated lime peel|
|1/2||cup LAND O LAKES® Butter, softened|
|2||(8-ounce) packages cream cheese, softened|
|1/2||cup whipping cream|
|Lime slices, if desired|
Stir together all crust ingredients in medium bowl. Press on bottom of 9-inch springform pan; set aside.
Combine lime juice and water in 2-quart saucepan; sprinkle with gelatin. Whisk so that gelatin doesn't form lumps. 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. DO NOT BOIL. Set aside.
Combine butter and cream cheese in large bowl. Beat at medium speed, gradually adding hot lime mixture and scraping bowl often, until well mixed. Refrigerate, stirring occasionally, until cool (about 45 minutes).
Beat whipping cream in small bowl at high speed, scraping bowl often, until stiff peaks form. Fold into lime mixture. Pour into prepared crust. Cover; refrigerate until firm (3 to 4 hours). Loosen side of cheesecake from pan by running knife around inside of pan. Garnish top of cheesecake with whipped cream and lime slices, if desired.