For the crust:
1 1/2 cups graham cracker crumbs
2 T. sugar
1/4 cup unsalted butter, melted and cooled
For the cheesecake:
1 1/4 lbs (2 1/2 eight-ounce packages) low fat or regular cream cheese, softened
3/4 cup sugar
1 cup low fat or regular sour cream
3 T. all-purpose flour
3 large eggs
3/4 cup Key lime juice or fresh lime juice
1 tsp. vanilla
Whipped cream for garnish
Make the crust:
In a bowl stir together the crumbsa nd the sugar and stir the butter in well. Pat the mixture evently onto the bottom and 1/2 inch up the side of a buttered 10-inch springform pan and bake teh crust in the middle of a preheated 375 degree F oven for 8 minutes. Transfer the pan to a rack and let the crust cool.
Make the filling:
In a bowl with an electric mixer beat together the cream cheese and the sugar until the mixute is smooth, beat in the sour cream the flour, the eggs, 1 at a time, beating well after each addition, the lime juice, and the vanila. Beat the mixture until smooth.
Pour the filling over the crust.
Bake the cheesecake in the middle of a preheated 375 degrees F oven for 15 minutes, reduce the temperature to 250 degrees F and bake the cheesecake for 50-55 minutes more, or until the center is barely set. The cheesecake will continue to set as it cools. Let the cheesecake cool on a rack and chill it, covered, overnight.
Remove the cheesecake from the pan and transfer it to a cake stand. Decorate with whipped cream.