First, set out the cream cheese and eggs 20 minutes before you start to bake. You want the cream cheese to be soft and the eggs at room temperature.

Preheat your oven to 325 degrees F. Now you are ready to begin!

Ingredients for the Crust (for the low sugar healthier version):

• 1 1/2 cups low-fat cinnamon graham crackers
• 5 tbsps. butter, melted
• 3 tbsps. Splenda

While your oven is preheating, ground up in your food processor enough cinnamon graham crackers to equal 1 to 1 1/2 cup crumbs. It is your preference. I use 1 1/2 cups because I like the crust to be a little thicker.

To the graham crackers crumbs add the butter and the Splenda. Mix together and press into the bottom of an 8-inch spring-form pan. Put in the oven and bake for 8 minutes.

Ingredients for the filling:

• 2 8-oz. pkgs. 1/3 less fat cream cheese
• 2/3 cup Splenda
• 2 egg whites
• 1 egg
• 1/2 tsp. grated lime peel
• 3 tbsp. fresh lime juice

To make the filling, beat the cream cheese and Splenda together until fluffy. Beat the egg and egg whites and then add to the cream cheese mixture, along with the lime juice and lime zest. Blend it well and then pour on top of the crust.

Bake for 30 to 35 minutes. You want the center to be almost set when you remove it from the oven. After it has baked, place it on a rack to cool. After it has cooled, place it in the refrigerator for at least three to four hours before serving.

Here are the ingredients for the regular Lime Cheesecake version:

Ingredients for the Crust:

• 1 1/2 cups cinnamon graham crackers
• 5 tbsps. butter, melted
• 3 tbsps. sugar

For the Filling:

• 2 8-oz. pkgs. cream cheese
• 2/3 cup sugar
• 2 eggs
• 1/2 tsp. grated lime peel
• 3 tbsp. fresh lime juice