Cheesecake:
   2      cups          graham cracker crumbs
     1/4  cup           sugar
     1/2  cup           butter or margarine -- melted
   3      packages      cream cheese (8 ounces each) -- softened
   1 1/4  cups          sugar
   6      large         eggs -- separated
   1      carton        sour cream (8 ounce)
   1 1/2  teaspoons     grated lime rind
     1/2  cup           Key lime juice
                        Strawberry-Butter Sauce:
   1 1/4  cups          fresh strawberries -- hulled
     1/4  cup           butter or margarine -- melted
     1/2  cup           sifted powdered sugar
   1 1/2  teaspoons     grated lime rind
Combine first 3 ingredients, and firmly press mixture onto bottom and 1" up
sides of a buttered 9" springform pan.
Bake at 350F degrees for 8 minutes; cool.
Beat cream cheese at medium speed with an electric mixer until fluffy;
gradually add 1 1/4 cups sugar, beating well.  Add egg yolks, 1 at a time,
beating after each addition.  Stir in sour cream, rind, and juice.
Beat egg whites at high speed until stiff peaks form; fold into cream cheese
mixture.  Pour batter into crust.
Bake at 350F degrees for 1 hour and 5 minutes; turn oven off.  Partially open
oven door; let cheesecake cool in oven 15 minutes.  Remove from oven, and
immediately run a knife around sides of cheesecake to loosen.  Cool
completely in pan on a wire rack; cover and refrigerate 8 hours.  Serve with
Strawberry-Butter Sauce.
Strawberry-Butter Sauce:  Position knife blade in food processor bowl; add
strawberries.  Process until smooth, stopping once to scrape down sides.