-----------------------------------CRUST-----------------------------------
  1 1/2 c  Graham cracker crumbs

      2 T  Sugar

    1/4 c  Unsalted butter, melted

           And cooled
------------------------------------CAKE------------------------------------
  2 1/2    8-oz packages cream cheese,

           Softened
    3/4 c  Sugar

      1 c  Sour cream

      3 T  Flour

      3    Large eggs

    3/4 c  Fresh lime juice

      1 ts Vanilla

      1 dr Green food colouring

           Whipped cream for garnish
           Lime slices for garnish
           Mint sprigs for garnish
  For the crust:  In a bowl, stir together the crumbs and sugar and stir the
  butter in well.  Pat the mixture evenly onto the bottom and 1/2 inch up the
  sides of a buttered 10-inch springform pan.  Bake the crust in the centre
  of a preheated 375F oven for 8 minutes. Transfer the pan to a rack and set
  aside to cool.
  For the cake:  In a bowl with an electric mixer beat together the cream
  cheese and the sugar until the mixture is smooth; beat in the sour cream
  and flour, then add the eggs 1 at a time, beating well after each addition.
  Add the lime juice, vanilla, and food colouring and beat until mixture is
  smooth.  Pour the filling over the crust. Bake the cheesecake at 375F for
  15 minutes, reduce the temperature to 250F and bake for 50 to 55 minutes

  more, or until the centre is barely set. (it will continue to set as it
  cools)  Let the cake cool on a rack, and chill it, covered, overnight.
  Remove the cheesecake from the pan and transfer it to a cake stand. With a
  pastry bag fitted with a decorative tip, pipe the whipped cream into
  rosettes on the cake. Garnish with the mint sprigs and lime slices.
  Gourmet Magazine August 1992