- 1 1/4 cups HONEY MAID Graham Cracker Crumbs
- 1/4 cup butter, melted
- 3 (250 g) packages PHILADELPHIA Light Brick Cream Cheese Spread, softened
- 3/4 cup sugar
- 2 limes, zested and juiced
- 3 eggs
- 3/4 cup thawed COOL WHIP Light Whipped Topping
- Heat oven to 350 degrees F. Mix graham crumbs and butter; press onto bottom of 9 inch springform pan.
- Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add lime peel and juice; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.
- Bake 45 to 50 minutes or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate at least 4 hours before serving. Top with whipped topping just before serving. Store leftovers in refrigerator.