My sister’s favorite, from an old Usenet post.
3 8-oz pkgs cream cheese (room temp)
1 cup white sugar
3 eggs
1/2 cup plus 3 Tbsp key lime juice
1/4 cup sour cream
zest of one regular lime
1 tsp vanilla
dash salt
Beat cream cheese until smooth and add sugar. Blend well and add eggs, one at a time – blend in sour cream, vanilla, and salt. Slow (at low speed) add key lime juice and blend until smooth. Add zest.
Pour onto prepared crust. (Either graham cracker or animal cracker crust – 1 cup cracker crumbs, 1 1/2 T melted butter, 1 T sugar. Bake at 325 for 15 minutes.
Wrap the cheesecake pan in a double layer of aluminum foil and put in larger shallow pan and add boiling water to a 1″ level in pan, being careful not to get any water in cheesecake.
Bake at 325 for an hour, turn the oven off and let it rest in the oven for another hour.
Remove from oven and cool for about 1 hours before refrigerating overnighe.