1 1/2 cups graham cracker crumbs
6 tbsp butter, melted
24 oz cream cheese, softened
1 cup white sugar
1 tbsp cornstarch
1 tbsp grated lime zest
2/3 cup key lime juice
Combine graham cracker crumbs with butter. Press into bottom and partially up sides of a 9 inch springform pan. Refrigerate.
Beat the cream cheese, sugar, lime peel, and cornstarch until completely smooth and fluffy. Beat in eggs, one at a time, until just smooth. Add key lime juice and mix on low. Mix by hand at the end and do not over beat. Pour into a prepared crust.
Bake at 300F for 55-65 minutes or until set. Place a shallow pan full of hot water on the lower rack during baking to prevent cracking.
Turn oven off and let cheesecake stand in oven for 30 minutes with the door open at least 4 inches. Remove from oven.
Refrigerate overnight and up to 3 days.