From the blog For Love of the Table
Graham Cracker Crust:
5 oz. graham crackers, finely ground (to make a scant 1 1/2 cups crumbs)
3 T. granulated sugar
2 oz. (4 T.) unsalted butter, melted
Line a 9-inch square baking pan with 2 criss-crossed sheets of foil, leaving an overhang. Butter or spray the pan. Combine the crust ingredients until homogenous and press into the pan in a compact even layer. Bake in a pre-heated 350° oven until just beginning to brown—8 to 10 minutes. Cool.
Key Lime Filling:
3 8-oz. packages cream cheese, room temperature
1 c. sugar
2 T. all-purpose flour, sifted
1/4 t. salt
1/3 c. strained key lime juice
3 eggs, at room temperature and lightly beaten
1/2 t. vanilla
Briefly beat cream cheese to break up. Beat in the sugar until smooth; scrape the sides. Beat in the flour& salt; scrape the sides. Add the lime juice and vanilla and beat in. Scrape the sides. Beat in the eggs in two or three additions, just until smooth and fully incorporated. Scrape the batter into the prepared pan.
lace the pan on a half-sheet pan and place on the oven rack in a pre-heated 325° oven.Pour in hot water to come up at least half as high as the batter in the pan.Bake until just set--about 40 to 45 minutes. Cool to room temperature (about 2 hours).Chill, uncovered, until cold (at least 2 hours, but cheesecake may be baked a day or two ahead).
To portion, lift the cold cake out of the pan using the overhang of foil. Cut the cake using a sharp, thin knife dipped in hot water (and wiped dry) in between cuts.First, trim the edges.Then cut into three 2 3/4-inch wide strips.Cut each strip evenly into 3, 4 or 5 pieces depending on whether you want 9, 12 or 15 portions.You may also cut 18 buffet-sized portions by cutting 9 squares and then cutting each square in half on the diagonal.
Serve topped with a spoonful of blueberry compote.
Blueberry Compote:
14 oz. blueberries (about 2 3/4 c.)
75 g. sugar (6 T.)
1 T. Key (or Persian) lime juice
zest of 1 Persian lime or 3 or 4 Key limes
1/2 oz. cornstarch (2 T.)
Combine the berries with the sugar, lime juice and zest in a wide, shallow saucepan. Let macerate for 30 minutes. Dissolve the cornstarch in a small amount of cold water and add to the berries. Bring to a boil, stirring gently with a heat-proof rubber spatula. Let boil until the juices are clear and very thick--about a minute. Empty into a bowl and cool without stirring. Chill. Makes a generous 2 cups.
(Compote/topping adapted from The Pie and Pastry Bible, by Rose Levy Beranbaum)
http://www.forloveofthetable.com/2013/07/key-lime-cheesecake-with-fresh.html