Big D's Key Lime Cheesecake

Big D’s Key Lime Cheesecake

1 1/2 c. fine graham cracker crumbs
2 tbsp. sugar
1/2 stick (1/4 c.) unsalted butter, melted and cooled
1 1/4 lbs. (2 1/2 (8 oz.) pkgs.) cream cheese, softened
1 c. sugar
1 c. sour cream
3 tbsp. all purpose flour
3 lg. eggs
3/4 c. Key lime juice
1 tsp. vanilla

Make the crust: In a bowl, stir together the crumbs and the sugar and stir the butter in well. Pat the mixture evenly onto the bottom and 1/2 inch up the side of a buttered 10 inch spring form pan and bake the crust in the middle of a preheated 375 degree oven for 8 minutes. Cool completely.
Filling: In a bowl with an electric mixer beat together the cream cheese and the sugar until the mixture is smooth, beat in the sour cream, the flour, the eggs, 1 at a time, beating well after each addition, the lime juice and the vanilla. Mix until smooth. Pour the filling over the crust. 
Now, for the trick to cooking it without the top cracking as it cools. Take your filled spring form pan and wrap it in tin foil so the entire pan sides are covered and water proof. Now, boil a pot of water. Pour that water into a large baking dish. (I used a casserole pan) Put the wrapped cheesecake pan in the water. The water should come up about halfway on the foiled pan. Now, bake for 1 hour and 20 minutes. After cooking, remove the water filled pan and let the cheesecake set in the pan until cooled. If you remove the spring pan and the crust is mushy, your foil was not watertight. Please pay attention to that. Remove the foil and chill chill it covered, overnight.
Remove the cheesecake from the pan and transfer it to a cake stand. 
If you want a topping, cool whip goes nicely on this!