Categories: Cheesecakes, Cyberealm 
      Yield: 1 cheesecake 
  
           For the crust: 
  1 1/2 c  Fine graham cracker crumbs 
      2 tb Sugar 
    1/4 c  Unsalted butter, melted and 
           Cooled 
           For the filling: 
  1 1/4 lb Cream cheese, softened 
    3/4 c  Sugar 
      1 c  Sour cream 
      3 tb All-purpose flour 
      3 lg Eggs 
    3/4 c  Key lime juice 
      1 ts Vanilla 
      1 dr Green food coloring, if 
           Desired 
           Whipped cream for garnish 
           Lime slices, quartered for 
           Garnish 
           Mint sprigs for garnish 
  
  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 springform pan and bake 
  the crust in the middle of a preheated 375F oven for 8 minutes. 
  Transfer the pan to a rack and let the crust cool. 
  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, the vanilla, and the food coloring, and beat the mixture 
  until it is smooth. Pour the filling over the crust.  Bake the 
  cheesecake in the middle of a preheated 375F oven for 15 minutes, 
  reduce the temperature to 250F, and bake the cheesecake for 50 to 55 
  minutes more, or until the center is barely set.  (The cheesecake 
  will continue to set as it cools.) Let the cheesecake cool on a rack 
  and chill it, covered, overnight. 
  Remove the cheesecake from the pan and transfer it to a cake stand. 
  With a pastry bag fitted with a decorative tip, pipe the whipped 
  cream into rosettes on the cheesecake.  Garnish the cheesecake with 
  the lime slices and the mint sprigs.