The improvement of key lime pie is key lime cheesecake.
1 3/4 cups graham cracker crumbs
4 Tbsp. butter, melted
1 cup sugar
3− 8oz. pkgs cream cheese, softened
2 tsp. vanilla
1/3 cup fresh lime juice (about 4 limes)
1 tsp lime zest
Preheat oven to 350*. Coat all the crumbs with butter in a bowl. Press the crumbs onto the bottom and half way up the sides of a springform pan. (If you dont have a springform, you can try a cheesecake pie.) Bake crust for 5 mins.and set aside. In large bowl mix cream cheese, remaining sugar and vanilla. Add the lime juice and eggs and beat till smooth and creamy. Bang the filling on the counter to disturb neighbors and get air bubbles out. Pour filling into crust. Bake for 60 mins. if you have a habit of grand canyon cheesecakes, there are all sorts of tricks to help avoid them, none of which work. The best solution follows.
You're looking for a light brown it's done. Remove from oven and allow to cool till room temperature. Put into fridge. When chilled, remove the pan sides and cut.
If you have a grand canyon down the middle top with whipped cream.