1 1/2 cups graham cracker crumbs (about 18 square 2-inch crackers)
1 cup plus 1 tablespoon sugar
1/4 cup (1/8 lb.) butter or margarine, at room temperature
2 packages (about 8 oz. each) nonfat cream cheese, at room temperature
2 cups nonfat sour cream
2 large eggs
2 large egg whites
1 tablespoon grated lime peel
1/4 cup lime juice
3 tablespoons all-purpose flour
Lime slices for garnish
In a food processor or a large bowl, whirl or stir together graham cracker crumbs, 2 tablespoons of the sugar, and butter until mixture resembles coarse crumbs. Press mixture firmly over bottom and 1/2 inch up sides of a 9-inch nonstick or regular cheesecake pan with a removable rim. Bake in a 350*F oven until lightly browned (about 10 minutes). Meanwhile, in clean food processor or large bowl, combine 3/4 cup plus 2 tablespoons of the sugar, cream cheese, I cup of the sour cream, eggs, egg whites, lime peel, lime juice, and flour. Whirl in food processor or beat with an electric mixer until smooth. Pour cream cheese filling into crust. Return to oven and bake until filling jiggles only slightly in center when pan is gently shaken, 35 to 45 minutes. Let cool in pan on a rack for 30 minutes.
Meanwhile, in a small bowl, gently stir together remaining 1 cup sour cream and remaining 1 tablespoon sugar; cover and refrigerate. Spread cooled cheesecake with sour cream topping. Cover and refrigerate until cold, at least 4 hours or until next day. Before serving, remove pan rim and garnish cheesecake with lime slices.
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