Key Lime Cheesecake

Instructions

Preheat oven to 350F.

Crust:

1. Make cookie mix as directed on the package using the egg and butter.
2. Spread dough evenly in a 9" round spring form pan. To keep the cookie from sticking, you can add a round circle of parchment paper between the pan and the cookie dough.
3. Bake 20 minutes just until dough is set.

Cheesecake:

1. Reduce oven temperature to 325F.
2. In a large bowl, beat cream cheese and sugar until smooth.
3. Add eggs, one at a time, beating well after each addition and occasionally scraping down the inside of the bowl.
4. Beat in sour cream, key lime juice, key lime zest and flour until smooth.
5. Pour cheesecake batter over baked crust and smooth top.
6. Bake until the middle is set (no longer jiggling). This takes about 70 minutes.
7. Let cool completely on wire rack then cover and refrigerate for at least 4 hours before removing from the pan.
8. Run knife around inside of pan before removing cheesecake.

Icing:

1. In a large bowl, beat shortening and butter on medium speed until light and fluffy.
2. Beat in vanilla.
3. Gradually add confectioners’ sugar (one cup at a time) scraping down sides of bowl to make sure everything is mixed together well.
4. Beat in key lime juice and zest.
5. If icing is too thick, add a bit of water. If icing isn't thick enough, add more confectioners' sugar.
6. Add icing only after cheesecake has completely cooled.
7. Store in refrigerator.