Key Lime Cheesecake with Strawberry-Butter Sauce

Directions

Combine first 3 ingredients, and firmly press mixture onto bottom and 1 inch up sides of a buttered 9 inchspringform pan.

Bake at 350℉ (180℃) F degrees for 8 minutes; cool.

Beat cream cheese at medium speed with an electric mixer until fluffy; gradually add 1¼ cups sugar, beating well.

Add egg yolks, 1 at a time, beating after each addition.

Stir in sour cream, rind, and juice.

Beat egg whites at high speed until stiff peaks form; fold into cream cheese mixture.

Pour batter into crust.

Bake at 350℉ (180℃) F degrees for 1 hour and 5 minutes; turn oven off.

Partially open oven door; let cheesecake cool in oven 15 minutes.

Remove from oven, and immediately run a knife around sides of cheesecake to loosen.

Cool completely in pan on a wire rack; cover and refrigerate 8 hours.

Serve with Strawberry-Butter Sauce.

Strawberry-Butter Sauce: Position knife blade in food processor bowl; add strawberries.

Process until smooth, stopping once to scrape down sides.