Sunset Key Lime Cheesecake

TO MAKE THE CRUST: Preheat the oven to 350 F. Lightly grease the bottom of
a 10 x 3-inch springform pan with butter. Do not grease the sides of the
pan. Wrap the outside of the pan with foil to prevent leakage. In a food
processor, fitted with the steel blade attachment, pulverize the Graham
crackers into crumbs. Transfer the crumbs to a mixing bowl, add the melted
butter and mix with a rubber spatula. Press the crumb mixture over the
bottom of the springform pan, reaching all the way to the sides so it forms
a seal against leakage. Bake for 10 minutes, remove and cool while you make
the filling; lower the heat to 325 F.

TO MAKE FILLING AND SWIRL TOP: With an electric mixer on low speed, beat
the cream cheese and sugar for 2 minutes or until soft and creamy. Add the
eggs, one at a time, beating for 15 seconds between additions to make sure
each one is thoroughly incorporated. Scrape down the sides of the bowl with
a rubber spatula and beat for a minute longer. With the machine running,
slowly beat in the half and half and then 2 tablespoons of the Key Lime
juice. Set aside 1/2 cup of the cheesecake mixture to which you should add
the remaining Key Lime juice and transfer this to a liquid measuring cup or
pitcher.

TO BAKE THE CAKE: Pour the cheesecake mixture over the baked crust, then
pour a thin stream of Key lime-boosted cheesecake mixture over the top and
scatter the grated lime zest over that. With a toothpick or wooden skewer,
swirl the key lime mixture and zest into the batter the way you would
marbleize a cake. Bake for 1 1/2 hours or until the mixture is set; the
cake will appear jiggly, but will firm up upon standing.

TO COOL AND SERVE THE CAKE: Remove the cake from the oven and place on a
rack to cool to room temperature in the pan. Unlock the springform and
remove the cake, but leave the cake on the bottom of the pan. Chill in the
refrigerator for at least 4 hours before serving or before attempting to
remove the cake from the springform bottom.