1 cup graham cracker crumbs
1/4 cup granulated sugar
1/3 cup butter or margarine, melted
1 cup lime juice
1/4 cup water
2 (0.25-ounce) envelopes unflavored gelatin
1 1/2 cups granulated sugar
5 large eggs, slightly beaten
1 tablespoon grated lime peel
1/2 cup butter or margarine, softened
2 (8-ounce) packages cream cheese, softened
1/2 cup whipping cream
Sweetened whipped cream
Stir together graham cracker crumbs, sugar and butter or magarine until mixture resembles moist sand. Press on bottom of 9-inch springform pan; set aside.
To make the filling, combine lime juice and water in a saucepan. Sprinkle with gelatin and et stand for 5 minutes to bloom. Add sugar, eggs and lime peel. Cook over medium heat, stirring constantly, until mixture just comes to a boil (about 7 to 8 minutes). Remove from heat when mixture starts to simmer, do not boil. Set aside.
Combine butter and cream cheese in a large bowl and beat using an electric mixer at medium speed. Gradually add hot lime mixture and scraping bowl often, until well mixed (1 to 2 minutes). Refrigerate, stirring occasionally, until cool (about 45 minutes).
Beat whipping cream in chilled small mixer bowl at high speed, scraping bowl often, until stiff peaks form (3 to 4 minutes). Fold into lime mixture. Pour into prepared crust. Cover with plastic wrap and refrigerate until set (around 3 to 4 hours). Run a knife around inside of pan to loosen the cheesecake. Carefully remove the side of the springform pan.
Top cheesecake with whipped cream and lime slices, if desired.