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Ingredients：
1-1/2 cup Honey Maid Graham Cracker Crumbs 
3 Tbsp. sugar 
1/3 cup butter or margarine, melted 
4 pkg. (225 g each) Philadelphia Brick Cream Cheese (or 2 tubs (450 g each)), softened 
1 cup sugar  (I used 2/3 cup to make it less sweet)
1 Tbsp. vanilla 
2 tbsp lime juice 
1 tsp lime zest 
4 eggs

Directions：
（1） Heat oven to 325°F.
（2） Combine graham crumbs, 3 Tbsp. sugar and butter/margarine; Press crumbs over bottom of 9-inch non-stick springform pan.
（3）Using electric mixer, beat cream cheese, 1 cup sugar (i used 2/3 cup to make it less sweet), vanilla, lime zest and lime juice in large bowl until blended. The add eggs, 1 at a time, mixing on LOW speed just until blended. Pour filling into crust.
（4） Bake until outside 2 inches are set and center moves only slightly when pan is shaken, about 55 minutes. Remove from oven; turn off oven.
（5） Let the cake cool before removing rim. Refrigerate cheesecake for at least 4 hours or overnight.
（6） Decoration: Arrange lime half-slices around top edge of cheesecake

Ingredients：
1-1/2 cup Honey Maid Graham Cracker Crumbs 
3 Tbsp. sugar 
1/3 cup butter or margarine, melted 
4 pkg. (225 g each) Philadelphia Brick Cream Cheese (or 2 tubs (450 g each)), softened 
4/5 cup sugar 
1 Tbsp. vanilla 
2 tbsp lime juice 
1 tsp lime zest 
4 eggs

Directions：
（1） Heat oven to 325°F.
（2） Combine graham crumbs, 3 Tbsp. sugar and butter/margarine; Press crumbs over bottom of 9-inch non-stick springform pan.
（3）Using electric mixer, beat cream cheese, 2/3 cup sugar, vanilla, lime zest and lime juice in large bowl until blended. The add eggs, 1 at a time, mixing on LOW speed just until blended. Pour filling into crust.
（4） Bake until outside 2 inches are set and center moves only slightly when pan is shaken, about 55 minutes. Remove from oven; turn off oven.
（5） Let the cake cool before removing rim. Refrigerate cheesecake for at least 4 hours or overnight.
（6） Decoration: Arrange lime half-slices around top edge of cheesecake

Ingredients：
1-1/2 cup Honey Maid Graham Cracker Crumbs 
3 Tbsp. sugar 
1/3 cup butter or margarine, melted 
4 pkg. (225 g each) Philadelphia Brick Cream Cheese (or 2 tubs (450 g each)), softened 
2/3 cup sugar 
1 Tbsp. vanilla 
2 tbsp lime juice 
1 tsp lime zest 
4 eggs

Directions：
（1） Heat oven to 325°F.
（2） Combine graham crumbs, 3 Tbsp. sugar and butter/margarine; Press crumbs over bottom of 9-inch non-stick springform pan.
（3）Using electric mixer, beat cream cheese, 2/3 cup sugar, vanilla, lime zest and lime juice in large bowl until blended. The add eggs, 1 at a time, mixing on LOW speed just until blended. Pour filling into crust.
（4） Bake until outside 2 inches are set and center moves only slightly when pan is shaken, about 55 minutes. Remove from oven; turn off oven.
（5） Let the cake cool before removing rim. Refrigerate cheesecake for at least 4 hours or overnight.
（6） Decoration: Arrange lime half-slices around top edge of cheesecake

Ingredients：
1-1/2 cup Honey Maid Graham Cracker Crumbs 
3 Tbsp. sugar 
1/3 cup butter or margarine, melted 
4 pkg. (225 g each) Philadelphia Brick Cream Cheese (or 2 tubs (450 g each)), softened 
1 cup sugar 
1 Tbsp. vanilla 
2 tbsp lime juice 
1 tsp lime zest 
4 eggs

Directions：
（1） Heat oven to 325°F.
（2） Combine graham crumbs, 3 Tbsp. sugar and butter/margarine; Press crumbs over bottom of 9-inch non-stick springform pan.
（3）Using electric mixer, beat cream cheese, 1 cup sugar, vanilla, lime zest and lime juice in large bowl until blended. The add eggs, 1 at a time, mixing on LOW speed just until blended. Pour filling into crust.
（4） Bake until outside 2 inches are set and center moves only slightly when pan is shaken, about 55 minutes. Remove from oven; turn off oven.
（5） Let the cake cool before removing rim. Refrigerate cheesecake for at least 4 hours or overnight.
（6） Decoration: Arrange lime half-slices around top edge of cheesecake