Ted's Key Lime Cheesecake

Cookie crust

3/4 cup flour
2 1/2 tablespoons sugar
1 egg
1/2 cup butter (softened)
1/2 teaspoon vanilla extract

In medium-sized bowl, stir together flour and sugar. Add egg, butter, and vanilla extract. Beat with electric mixture till well combined. Press dough evenly onto bottom of well greased 8-inch springform pan. (You'll need to grease fingers also.)

Bake at 350 F for 12 to 15 minutes or till lightly browned. Remove from oven and set aside to cool.

Filling

24 oz (3 packages) cream cheese (I use no-fat cream cheese)
3/4 cup sugar
5 tablespoons sour cream
5 Teaspoons flour
4 Extra Large eggs
1/2 cup frozen limeade concentrate, thawed
1/4 cup lime juice
1 teaspoons vanilla extract

In mixing bowl, combine cream cheese, cup sugar, sour cream, and flour. Add eggs, one at a time, beating well after each. Beat in limeade concentrate, lime juice, and vanilla extract. Pour over crust.

Bake at 350 F for 15 minutes. Lower temperature to 200 F and bake for 1 hour or till the center no longer looks wet or shiny. Remove the cake from the over and run a knife around the inside edge of the pan. Chill, uncovered, overnight.

Glaze

1/2 cup frozen limeade concentrate, thawed
4 teaspoons lime juice
1 tablespoon cornstarch
1 tablespoon honey
1 teaspoon finely shredded lime peel

In small saucepan, stir together limeade concentrate, lime juice, cornstarch, honey, and lime peel. Cook over medium heat and stir till thickened and bubbly. Cook and stir 2 more minutes. Pour over cheesecake.

Chill till serving time. Makes 12 to 18 slices.