2 tablespoons unsalted butter, melted
1 cup finely crushed gingersnap cookie (about 18 to 20 cookies)
1 (8 ounce) package cream cheese, plus
1 (3 ounce) package cream cheese, at room temperature
1 1/4 cups sugar
1 tablespoon lime zest
2 tablespoons fresh lime juice
2 tablespoons heavy cream
Preheat oven to 300 degrees.
Line outside of 9-inch springform pan with foil (covering bottom and about 2 inches up side) to waterproof.
Combine melted butter and crushed cookies in a medium bowl.
Put into bottom of springform pan.
Refrigerate whil preparing filling.
In large mixing bowl beat cream cheese and sugar with electric mixer until smooth.
Beating on low speed, add eggs one at a time, sraping down bowl occasionally.
On low speed bat in lime zest, lime juice, and heavy cream for 30 seconds, scraping down bowl.
Gently pour batter into prepared pan. Place springform pan in a large roasting pan.
Add enough hot water to come halfway up sides of springform pan.
Place in oven. Bake for 65 to 70 minutes or until center appears nearly set when shaken.
Remove from oven. Remove springform pan from water bath.
Let stand at room temperature for 1 hour.
Cover with plastic wrap and chill for 2 to 4 hours.
Loosen side of pan and slice