Ingredients
3/4 cup reduced-fat graham crackers crumbs (about 4 whole crackers)Sugar substitute equivalent to 2 tablespoons sugar2 tablespoons butter, meltedFILLING:2 packages (8 ounces each) reduced-fat cream cheese, cubed1 package (8 ounces) fat-free cream cheese, cubedSugar substitute equivalent to 2/3 cup sugar1/3 cup sugar3 tablespoons all-purpose flour3 large eggs, lightly beaten1 cup reduced-fat sour cream1/3 cup key lime or lime juice2 teaspoons vanilla extract2 teaspoons grated lime zestOptional: 2 drops green food coloring, whipped cream
Preparation
Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a large bowl, combine graham cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake for 10 minutes. Cool on a wire rack.
In a large bowl, beat cream cheeses, sugar substitute, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Stir in the sour cream, lime juice, vanilla, lime zest and food coloring if desired. Pour filling onto crust.
Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 350° until center is just set and top appears dull, 40-45 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
Remove rim from pan. If desired, garnish with whipped cream and additional lime zest.
