No Sugar Added Key Lime Cheesecake

I was sitting at my desk last week trying to think of an Easter dessert that hadn't been served at every family function. I wanted to make something new AND light where regular sugar could be substituted with Splenda. My first thought was Key Lime Pie. But since I stocked up on cream cheese a few weeks ago, I decided cheesecake was the most economical dessert.  Then I thought I could make a Key Lime Cheesecake. I was so excited because I thought I created something new....until I went on a recipe site and saw it listed there as a crowd pleaser. **balloons deflating** Anyway, their cheesecake was made with regular sugar and based on their beautiful, well proportioned, cake they used fewer graham cracker crumbs for the crust LOL.

Serves: 10 - 12
Prep Time: 20 minutes
Cook Time: 55 minutes
Refrigeration Time : At least 8 hours

Things You'll Need:
8 inch Springform Pan
Aluminum Foil
Food Processor

Ingredients:

Crust
2 cups (about 14 whole graham crackers)
1/2 cup (1 stick) unsalted butter
1/4 cup Splenda
1/2 tsp Salt

Lime Custard
6 tbsp Lime Juice
6 Large Egg Yolks
3/4 cup Splenda
1 tsp grated lime peel

Filling
2 (8 oz) packages of cream cheese, room temperature
2/3 cup plus 3 tbsp Splenda
2 large eggs
3 tbsp lime juice
1 tbsp grated lime peel

Topping
16 oz Sour Cream
3 tbsp Splenda
Lime slices for garnish


Lime Custard
Pour all ingredients in a heavy small saucepan
Whisk over medium heat until until custard thickens about 8 minutes
Cool to room temperature & set aside

Crust
Preheat conventional oven to 350 degrees.
Wrap 3 layers of aluminum foil around bottom of springform pan. 
Butter pan
Stir crumbs, salt & sugar until well mixed
Mix in butter until mixture is moist
Press mixture evenly onto to bottom and up 1.5 inches up sides of pan (You should have extra crust. It can be used as garnish)
Bake for 5 minutes
Let cool


Filling
Place all ingredients in food processor and blend well

Assembly
Spoon custard into crust & smooth with back of spoon
Carefully pour filling over custard
Place cheesecake in a large baking pan. Add enough hot water to pan to come 1 inch up sides of cheesecake ( This is why you needed to wrap pan in foil. This way no water gets into pan)
Bake until set, about 45 minutes

Topping
While cake is baking, mix sour cream & sugar
After cake has baked for 45 minutes. Remove cake from oven and spoon topping over cake. Spread gently with spatula or back of spoon
Bake for an additional 10 minutes
Remove cake from oven
After 10 minutes run knife around edges of pan to loosen. DO NOT OPEN OR REMOVE SIDES OF PAN YET!!!!
Let cake cool completely. Then refrigerate for at least 8 hours
Remove sides of pan
Garnish & Enjoy!