Key Lime Cheesecake

Serves: 12-14 

2 Graham Cracker Crusts 
1 envelope Unflavored gelatin 
1/2 cup lime juice 
1 cup sugar 
2 eggs, beaten 
2 packages (8 ounces each) cream cheese softened 
1/4 cup (1/2 Stick) butter or margarine, softened 
1 cup whipping cream 
1 1/2 teaspoons grated lime peel 
Whipping cream, whipped, sweetened 
Lime slices 

In small saucepan, soften gelatin in lime juice 5 minutes. Blend in sugar and eggs. Over medium heat, bring mixture to a boil. Reduce heat. Boil gently 3 minutes, stirring constantly. In small bowl, combine cream cheese and butter; beat well. Pour in hot lime juice mixture; beat until smooth and well blended. Refrigerate until cool, about 45 minutes, stirring occasionally. In medium bowl, beat 1 cup whipping cream until stiff peaks form. Fold in cooled lime juice mixture and lime peel. Spoon into cooled pie crusts. Refrigerate until firm, about 2 hours. Garnish with whipped cream and lime slices. Store in refrigerator.

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