Cool Lime Cheesecake - cooking recipe

Ingredients

2 1/4 cups graham cracker crumbs
1/3 cup sugar
1/2 cup butter or 1/2 cup margarine, melted
Filling
20 ounces cream cheese, softened
3/4 cup sugar
1 cup sour cream
3 tablespoons all-purpose flour
3 eggs
2/3 cup lime juice (I use fresh squeezed)
1 teaspoon vanilla extract
1 drop green food coloring, optional
whipped cream
lime slice

Preparation

Pre-heat oven to 325 degrees.
In a bowl, combine crumbs and sugar; stir in butter.
Press onto the bottom and 1 inch up the side of a greased 10-inch springform pan.
Bake at 375 degrees for 8 minutes; cool.
In a mixing bowl, beat cream cheese and sugar until smooth.
Add sour cream and flour; beat well.
Beat in eggs on low speed just until combined.
Stir in lime juice, vanilla and food coloring if desired just until mixed.
Pour into crust.
Place cheesecake/pan in a large rectangular baking pan filled with 2 inches of hot water; place in oven and bake for 50-55 minutes or until center is almost set.
Remove cheesecake from oven and water-filled pan and cool on a wire rack for 1 hour.
Refrigerate overnight.
Remove sides of pan (May need to run a knife around the rim to loosen from sides of pan).
Garnish with whipped cream and lime slices.