Crust:
6 ounces Lemon snaps – ground to fine crumbs
2 TBS sugar
Zest of one lime
5 Tbs melted butter or margarine
Filling:
40 oz. Philadelphia cream cheese, softened
4 whole eggs + 4 egg yolks
1 3/4 cup sugar
1/3 cup sour cream
¾ cup lime juice
Zest from 2 to 3 limes
1 tsp vanilla extract
1/8 tsp salt
Crust:
Mix sugar and lime zest in food processor until zest is fine. Add lemon snaps and pulse until crumbs are fine. Add butter and mix until moist.
Press into bottom of 9" spring-form pan.
Bake at 325 until lightly browned around the edge, about 12 to 15 minutes.
Cake:
Preheat oven to 500.
In food processor mix ½ sugar and lime zest until zest is very fine.
In mixer beat cream cheese until softened., about 1 minute, scrape sides, add salt and ½ the sugar and beat until combined. Scrape bowl and beat in remaining sugar. Scrape bowl, add sour cream and vanilla and beat until combined. Scrape bowl, add yolks and beat until thoroughly combined. Scrape bowl and add whole eggs two at a time, scraping bowl between additions. Add lime juice and mix until combined.
Pour mixture into crust. Cook 10 minutes, then reduce heat to 200 without opening oven door. Cook 1 ½ to 2 hours until center gets to 150. Cool 5 minutes on rack, then run knife around outside. Cool about 3 hours. Top with lime curd or key lime pie filling then wrap and refrigerate.