Key Lime Cheesecake with my alterations

Key Lime Cheesecake (original recipe) (my changes in caps)

INGREDIENTSNutrition

SERVINGS12
YIELD1 cheesecake or 28 individual servings in muffin papers

For crust

2cups graham cracker crumbs,
crushed (approximately 2 sleeves)
1⁄2cup butter, melted (USE GOAT BUTTER)
1⁄4cup granulated sugar

For filling

3(8 ounce) packages cream cheese, room temperature (24 oz MANOURI SHEEP MILK CREAM CHEESE)
1cup sugar
1cup sour cream. (USE SHEEP OR GOAT MILK YOGURT)
1⁄4cup flour (COCONUT FLOUR)
2teaspoons vanilla
4eggs (SEPARATE YOLKS AND BEAT WHITES TIL STIFF)
3⁄4cup trader joe's key lime juice (JUICE FRESH KEY LIMES)

DIRECTIONS

In 9 or 10 inch springform pan, combine crumbs, melted butter, and 1/4 cup sugar.  (I USED MUFFIN PAPERS AND MADE 28 INDIVIDUAL CHEESECAKES)

Press evenly over bottom of pan and halfway up sides. Bake at 375 for 7-8 minutes, no longer.

Cream room temperature cream cheese well, add sugar, and cream until smooth, scraping sides and bottom of bowl frequently to integrate any cream cheese lumps.

Cream in sour cream, eggs, flour and vanilla. (EGG YOLKS ONLY)

When smooth once more, stir in lime juice.
Note: 3/4 Cup of Key Lime juice makes a very tart cheesecake.
If you prefer a less tart cheesecake, start with 1/3 cup and increase to taste.

(FOLD IN EGG WHITES TILL GENTLY BLENDED)
Pour over prepared crust.

Return to 375 oven for 15 minutes.

Lower temperature to 250 and continue baking 50 minutes for 10 inch pan, 55 minutes for 9 inch pan.

Cool on wire rack IN PAN for 20 minutes.

 Run a sharp knife around edge to loosen cheesecake, but do NOT remove from pan.

Refrigerate at least 6 hours before serving.

May be garnished with sweetened whipped cream, lime zest, or both.