Ingredients Crust 1 cup ground gingersnap cookies 1/4 cup butter 1/4 cup granulated sugar Filling 3 packages (1 1/2 pounds) cream cheese, softened 1 cup granulated sugar 1 tablespoon cornstarch 2 tablespoons lime juice 3 eggs 1/4 cup heavy whipping cream Tools Springform Cake Pan, 9-Inch Add Selected to Bag Select All Instructions Click to mark complete - Preheat oven to 325�F. Place shallow pan of water on bottom rack of oven. Spray pan with vegetable pan spray; set aside. In small bowl, stir together cookie crumbs, butter and sugar. Press mixture into bottom of prepared pan. Bake 8-10 minutes or until light golden brown. Remove from oven, cool. - Reduce heat to 250�. In large mixer bowl, beat cream cheese until light and fluffy. Gradually beat in sugar until well blended. Add eggs one at a time, beating until smooth. Add cornstarch, lime juice and heavy cream. Pour filling into prepared crust. - Bake 1 hour to 1 hour 15 minutes. Turn off oven, leave cheesecake in oven with door closed for 1 hour. Cool and refrigerate at least 4 hours. - If desired, garnish with whipped cream and lime zest.
