Key Lime Cheesecake

Instructions

1. Preheat over to 300F.
2. Combine graham cracker crumbs with butter or margarine. Press into bottom and partially up sides of 9 inch springform pan. Bake for 15 minutes while prepping the filling.
3. In a large bowl, with an electric mixer beat the cream cheese, sugar, lime zest, and cornstarch until smooth and fluffy. Beat in eggs one at a time, blending just until combined. Add key lime juice with mixer on low. Finish mixing by hand. (Don't over-mix.)
4. Place a shallow pan full of boiling water onto the bottom shelf of the oven. Place the cheesecake on a higher shelf and bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until set.
5. Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches.
6. Remove from oven- let cool completely and then refrigerate cake overnight, and up to three days.
7. When ready to serve, whip the heavy cream with an electric mixer until thick and creamy. Add the powdered sugar, and spread over cheesecake.