Key West Cheesecake - cooking recipe

Ingredients

Lime Crust
1/2 cup granulated sugar
1/2 cup butter, softened
1 cup all-purpose flour
1 tablespoon lime zest
1 teaspoon vanilla
Filling
4 (8 ounce) packages cream cheese, softened
3/4 cup powdered sugar
1/2 cup granulated sugar
2 eggs
2 tablespoons key lime juice (or just lime juice)
2 tablespoons cornstarch
1 cup sour cream
Key Lime Curd
1 cup granulated sugar
2 teaspoons finely shredded lime peel
2/3 cup key lime juice
2 tablespoons firm butter
2 eggs, slightly beaten

Preparation

Heat oven to 400\u00b0F.
In medium bowl, beat all 'Crust' ingredients untill crumbly. Press evenly in greased, round pan. Bake 12-14 minutes or until light golden brown. Cool 10 minutes. Remove from oven. Place tin foil over the bottom and sides of crust in the pan. Reduce oven heat to 325\u00b0F.
Beat all 'Filling' ingredients together in large bowl, beating the eggs in one at a time.
Remove off of pie crust. Pour 'Filling' mixture into crust evenly. Bake 1 hours and 10-20 minutes( or a little less than 70 minutes) until set. Cool 15 minutes.
Loosen cheesecake along pan with knife after cooling, but do not remove from pan. Refridgerate uncovered for 3 hours until chiled. Then cover and refidgerate 9 hours.
In saucepan, mix 'Key Lime Curd' and cook 8 minutes, stirring constantly until it thickens and coats back of stirring spoon. Spread over cheesecake. (Store cheesecake in fridge for up to 3-4 days if there are any leftovers).