Key Lime Cheesecake

16 oz cream cheese

1 graham cracker crust
135 g sugar
1/8 t salt
2 T sour cream
1 t key lime zest
1/4 C fresh key lime juice (about 8 key limes)
3 eggs

2 oz cream cheese

3/4 heavy cream

4 T powdered sugar

2 T sour cream

1 t key lime zest

1/2 t vanilla extract

2 T sour cream

Weigh out cream cheese and let soften.

Preheat oven to 335.

Make crust and set aside to cool.

In a stand mixer bowl, beat cream cheese 2 mins or until smooth.

Add sugar and salt, beating 1 min or until fluffy.

Beat in sour cream and zest 30 secs or until combined.

Turn off mixer, add key lime juice, and beat on low 30 secs or until combined.

Add eggs, one at a time.

Pour filling into crust.

Bake about 30 mins, or until puffy and gently jiggling.

(Baking time has been adjusted for a 9" pie tin, which is small)

Let cool with cracked oven door 30 mins.

Let cool on counter about 30 mins and chill at least 2 hours in fridge.

In a clean stand mixer bowl, beat 2 oz cold cream cheese until not lumpy.

Scrape and add very cold cream.

Beat on high until very soft peaks form.

Add sugar, sour cream, zest, and vanilla.

Beat until desired consistency is achieved.

Decorate pie.

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