K and L

Crust:
1 cup graham cracker crumbs
2 Tbsp. white sugar
3 Tbsp melted butter

Filling:
4 egg yolks
1/3 cup freshly squeezed key lime juice
1 can sweetened condensed milk
zest of 1 lime

Crust:  Mix ingredients together well and press into bottom and up the sides of a 9″ pie plate.  Bake at 325 degrees F. for 10 minutes.
Filling:  whisk egg yolks, add remaining ingredients and mix well.  Pour into baked shell.  Bake at 325 degrees F. for 12-15 minutes or until centre is set.  Let cool completely before serving.  When serving, if desired, top each slice with a dollop of whipped cream and a sprinkle of lime zest. 

Crust

1/3 cup butter
1 1/2 cups graham cracker crumbs
1/4 cup brown sugar
- Melt butter in saucepan.  Stir in crumbs and sugar.  Press into ungreased 25cm (10″) springform pan.  Bake in 350 degree F. oven for 10 minutes.  Cool.

Filling

2 – 250g (8oz) Cream cheese, softened
3 eggs
1 cup granulated sugar
3 Tbsp. freshly squeezed lemon juice
1 Tbsp. lemon zest
- Beat cream cheese until smooth and creamy.  Beat in eggs, one at a time.  Add sugar, lemon juice and zest.  Stir well.  Pour over cooled crust.  Bake in 350 degrees F. oven for approximately 45 minutes or until firm.

Topping

500mls (2 cups) sour cream
3 Tbsp. granulated sugar
- Mix sour cream and sugar together.  Spread over cooked cheesecake and return to oven for 10-15 minutes.  Cool.  Chill untill needed.