CRUST

15 honey graham crackers, crushed

¼ c sugar

4 T unsalted butter, melted

 

KEY LIME CURD

7 large egg yolks

¾ c sugar

½ c key lime juice

 

                                                  CHEESECAKE BATTER                                                

48 oz. cream cheese, room temperature

1 ½ c sugar

5 large eggs

6 T key lime juice

¾ c raspberry pie filling

 

TOPPING

5 honey graham crackers, crushed

2 pints fresh raspberry

1 lime

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Preheat oven to 350° F

Prepare a springform pan by greasing the bottom and walls with butter

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First Step:

Make the curd

 In a medium sauce pan, add egg yolks, sugar and key lime juice over medium-high heat. Mix constantly with a whisk until it forms a slight looser consistency than pudding.  Remove from heat and let it cool to room temperature.  The curd will thicken as it cools.

 

Second Step:

Make the crust

              In a food processor, combine graham crackers and sugar, pulse into a fine crumb. In a microwave-safe bowl, melt butter.  Pour the melted butter       over the graham crackers and sugar. Pulse in the butter and make sure butter covers all crumbs. Pour mixture into prepared springform pan. 

Press crumbs into bottom of pan and ½ way up sides.  Bake for 10 minutes.  Remove and set aside to cool.  Reduce the heat of oven to 325°.

 

Third Step:

Make the cheesecake batter

                          Using either a stand mixer or hand held mixer, cream the cream cheese until its smooth.  While still mixing, add sugar. 

                       Add 1 egg at a time. Finish with adding the key lime juice.  Pour ½ of the batter into the cooled crust. 

Add raspberry pie filling on top.  Pour remaining cheesecake batter into the pan.

 

Fourth Step:

Baking the cheesecake

                                              Create a water bath for the cheesecake by adding boiling water, almost ½ full, into a pan larger than the springform pan. 

Place the springform pan into the water bath.

Bake for 90 minutes or until the top is golden brown.

 

Refrigerate for at least 4 hours.

 

Final Step:

Remove cheesecake from pan and place on a cake board.  Decorate top with graham cracker crumbs, fresh raspberries and few lime slices on top.

 

Chill for 30 minutes. Ready to serve. Enjoy!