INGREDIENTS:
Break cookies into bowl of food processor and process into fine crumbs. Add butter and process briefly to combine. Press mixture into bottom and sides of a 10-inch springform pan.
Beat cream cheese until light and fluffy. Gradually add sugar and flour and mix until combined well. Add eggs 1 at a time, beating well after each addition. Blend in lime juice, zest, and food coloring. Pour into prepared pan and bake in a 325-degree oven for 55 minutes or until just set.
Remove from oven and let rest for 10 minutes. Mix sour cream and sugar until well blended. Spread over cheesecake and bake for 10 minutes more. Cool completely and refrigerate until chilled thoroughly.
SERVES: 9
- 1-1/2 to 2 cups butter cookies
- 5 tablespoons butter, melted
- 3 (8-ounce) packages cream cheese, softened to room temperature
- 1-1/4 cups sugar
- 2 tablespoons flour
- 4 eggs
- 1/3 cup fresh lime juice
- 1 heaping teaspoon grated lime zest
- 2 drops green food coloring (optional)
- 2 cups sour cream
- 3 tablespoons sugar
Break cookies into bowl of food processor and process into fine crumbs. Add butter and process briefly to combine. Press mixture into bottom and sides of a 10-inch springform pan.
Beat cream cheese until light and fluffy. Gradually add sugar and flour and mix until combined well. Add eggs 1 at a time, beating well after each addition. Blend in lime juice, zest, and food coloring. Pour into prepared pan and bake in a 325-degree oven for 55 minutes or until just set.
Remove from oven and let rest for 10 minutes. Mix sour cream and sugar until well blended. Spread over cheesecake and bake for 10 minutes more. Cool completely and refrigerate until chilled thoroughly.
SERVES: 9
