You may be wondering...

...or maybe not, but if you are...I didn't indulge. At least in chocolate cake. By the next morning chocolate wasn't sounding so good anymore. I needed something a little lighter, a little more refreshing, a little more tangy, and that's when I spotted this yummy goodness in my Sunset Magazine cook book.

With only 250 calories per serving...I indulged! The only problem...I may have indulged in more than one serving...opps! Hey, the baby wanted a slice too.

LIME CHEESECAKE
(Recipe from Sunset Magazine)

For the crust:
1 ½ C. graham cracker crumbs (1 sleeve of crackers)
4 T. sugar
¼ C. butter, melted.

For the cheesecake:
2, 8 oz. pkg. Neufchatel (light cream cheese)
1 C. light sour cream
1 C. sugar
3 large eggs
1 T. lime zest
¼ C. lime juice
2 T. flour

For the topping:
1 C. light sour cream
2 T. lime juice
1/8 c. sugar

1. In a mixing bowl, mix graham cracker crumbs, sugar and butter. Press mixture into the bottom of a 9 inch spring form pan. Place the crust into the freezer.
2. In a large mixing bowl, beat Neufchatel cheese, sour cream, sugar, eggs, zest, juice, and flour until smooth.
3. Remove crust from the freezer and pour the cheese mixture into the pan. Bake at 350 until center jiggles only slightly when pan is gently shaken. About 45 minutes. Turn off the oven and allow the cheesecake to sit in the oven for an additional hour.
4. Meanwhile, make the topping by combining the sour cream, juice and sugar.
5. When you remove the cheesecake from the oven, top with the sour cream topping. Cover and place in the refrigerator. Allow to chill for at least 4 hours or overnight.