Lime Cheesecake

I'm waiting for summer. I can't wait! This winter has been long and cold. Welcome to Idaho I guess! I've enjoyed having a real winter again, but it has been long! I've been thinking of summer, sitting on the back porch, smelling fresh cut grass, hearing the kids playing and drinking a nice cold lime-aide or a lime rickey. Better yet knoshing on a smooth slice of Lime Cheesecake! There's something about limes that just say summer! So Summer, I'm waiting!

1 1/4 cups Graham Cracker Crumbs
1/4 cup butter, melted
3 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.