Serves: 16
Total Calories: 217

2 limes large
1 cup graham cracker crumbs
1/4 cup butter or margarine, melted
1 tablespoon sugar
2 (8-ounce) packages cream cheese softened
2/3 cup sugar
2 eggs large
2/3 cup sour cream
1 tablespoon cornstarch
1/8 teaspoon salt

Preheat oven to 325°. Line an 8- or 9-inch square baking pan with foil, extending ends over edges.

Grate 1 tablespoon of peel from lime. Squeeze 2 tablespoons juice and set both aside.

In a small bowl, stir graham cracker crumbs, butter, and 1 tablespoon sugar until blended. Press evenly into bottom of pan.

In a medium mixer bowl, beat cream cheese until smooth. Add 2/3 cup sugar and eggs and beat well. At low speed, beat in 1/3 cup of the sour cream, lime juice and rind, cornstarch, and salt until blended. Pour over crust.

Bake 40 to 45 minutes until set. Cool pan on a wire rack 10 minutes. Carefully spread remaining 1/3 cup sour cream over top. Cool pan on a wire rack until room temperature.

Chill at least 1 hour. Holding foil edges, lift cookie from pan. Cut into squares and serve cold. Cover and store in the refrigerator.

Nutritional Facts:

Serves: 16
Total Calories: 217
Calories from Fat: 139

More Recipes from the Favorite Cookie Bars Cookbook:
Lime Cheesecake Squares
Mincemeat Diamonds