This is just one of my many cheesecake desserts. It is sweet and tangy just like its more familiar cousin, the pie. I usually serve it with whipped cream and lime slices.
Combine cookie or graham cracker crumbs with butter. Press into bottom, and partially up sides, of a 9-inch springform pan. Refrigerate.
In a large bowl, beat with an electric mixer the cream cheese, sugar, lime zest, and cornstarch until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add key lime juice with mixer on low. Finish mixing by hand. Do not overbeat. Pour batter into prepared crust.
Bake at 300 degrees for 55 to 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.
Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate cake overnight, or up to three days.