Key Lime Cheesecake

8 sheets honey-flavored graham crackers
2 tablespoons apple juice
1 tablespoon butter, melted
Cooking spray

3/4 cup Key Lime Curd
1/3 cup sugar
1 tablespoon cornstarch
2 large eggs
1 large egg white
1 (12.3-ounce) package soft silken tofu, drained
1 (8-ounce) block fat-free cream cheese
1 tablespoon grated lime rind

Preheat oven to 350?.

To prepare crust, place crackers in a food processor; process until crumbly. Add apple juice and butter; pulse 4 to 5 times or until moist. Press mixture into bottom and 1/2 inch up sides of a 9-inch springform pan coated with cooking spray. Bake at 350? for 8 minutes. Cool.

To prepare filling, combine Key Lime Curd, sugar, and next 5 ingredients (sugar through cream cheese) in food processor; process until smooth. Pour into prepared pan. Sprinkle evenly with rind.

Bake at 350? for 15 minutes. Reduce oven temperature to 325? (do not remove cheesecake from oven); bake an additional 20 minutes or until almost set. Turn off oven, and partially open oven door. Cool cheesecake in oven 20 minutes. Remove from oven; run a knife around outside edge. Cool to room temperature. Cover and chill 8 hours or overnight.
from Cooking Light.