Key Lime Cheesecake

Served at Bunko June 2009

1 pound cream cheese, softened (not one package, one pound)
3/4 cup key lime juice
1 (14-ounce) can sweetened condensed milk
1 teaspoon finely grated fresh lime zest
1 1/4 cups sweetened whipped cream
1 graham cracker crust
thinly sliced lime and lime zest for garnish

In a blender mix cream cheese, key lime juice, and condensed milk until smooth. Add zest and pulse just until combined. Pour filling into pre-baked graham cracker crust. Top with sweetened whipped cream. Arrange lime slices on top of pie. Chill pie loosely covered, at least 6 hours and up to 1 day.