Key Lime Cheesecake

• 1 cup graham cracker crumbs
• ¼ cup sugar
• 1/3 cup LAND O LAKES® Butter, melted

• 1 cup lime juice
• ¼ cup water
• 2 (¼-ounce) envelopes unflavored gelatin
• 1 ½ cups sugar
• 5 eggs, slightly beaten
• 1 tablespoon grated lime peel
• ½ cup LAND O LAKES® Butter, softened
• 2 (8-ounce) packages cream cheese, softened
• ½ cup whipping cream

• Sweetened whipped cream, if desired
• Lime slices, if desired

In medium bowl stir together all crust ingredients. Press on bottom of 9-inch springform pan; set aside.

In 2-quart saucepan combine lime juice and water; sprinkle with gelatin. Let stand 5 minutes to soften. Add sugar, eggs and lime peel. Cook over medium heat, stirring constantly, until mixture just comes to a boil (7 to 8 minutes). DO NOT BOIL. Set aside.

In large mixer bowl combine butter and cream cheese. Beat at medium speed, gradually adding hot lime mixture and scraping bowl often, until well mixed (1 to 2 minutes). Refrigerate, stirring occasionally, until cool (about 45 minutes).

In chilled small mixer bowl beat whipping cream at high speed, scraping bowl often, until stiff peaks form (3 to 4 minutes). Fold into lime mixture. Pour into prepared crust. Cover; refrigerate until firm (3 to 4 hours). Loosen side of cheesecake from pan by running knife around inside of pan. Garnish top of cheesecake with whipped cream and lime slices.