Key Lime Cheesecake

Preheat oven to 350°F. Combine graham cracker crumbs, walnuts, Ritz cracker crumbs, sugar, cinnamon, melted buter and honey in a bowl and stir until well mixed. Gently press into the bottom of a 9” springform pan, building ¼” up the sides.

Bake crust 12–14 minutes till lightly golden brown and it smells like toasted nuts. Cool to room temperature.

Preheat oven to 325°F.

Beat the softened cream cheese and sugar until fluffy and well blended. Add key lime juice, key lime zest, and salt and blend until smooth. Add eggs one at a time, blending well after each addition. Make sure to scrape down the sides and bottom well, because if any lumps still remain now, they will be there in the finished cheesecake. Pour filling into the prepared crust.

Bake 20–25 minutes until set. Cool to room temperature and then refrigerate till serving.