Lime Cheese Cake

Crust:

• 1 cup graham cracker crumbs
• 3 tbsp. sugar
• 3 tbsp. butter melted
• 1/4 tsp. cinnamon

Combine ingredients and press into a 9 inch spring form pan only on the bottom bake for about 10min. on 325 degrees and cool.

Filling:

• 1 envelope Knox unflavored gelatin
• 1/4 cold water
• 1/4 cup lime juice
• optional: 1 tsp. lime grated peel ( I do not use the peel in mine to keep it mild)
• 3 eggs separated
• 1/2 cup sugar, divided
• 2, 8 oz. packages of Kraft cream cheese, softened
• a few drops of green food coloring
• 2 cups thawed Cool Whip

In a sauce pan soften gelatin in water over low heat until dissolved.  Add juice, egg yolks, 1/4 cup sugar and peel and cook stirring constantly over med. heat about 5 min.  Cool.  In a Mixing bowl gradually add gelatin mixture to cream cheese at med. speed until well blended and add food coloring.  

Beat egg whites with 1/4 cup sugar until stiff peaks appear.  Fold egg whites and Cool Whip into the cheese mixture and pour over crust.  Refrigerate until firm.  Garnish with twisted lime slices and mint leaves if desired. Delicious!

ENJOY!!