Ingredients: Crumb Crust:
2 1/3 cups All-Purpose Flour
2 1/3 cups Old Fashioned Quick Oats
1 cup Brown Sugar
1 cup White Granulated Sugar
2 teaspoons Baking Powder
1 teaspoon Salt
1 cup Cold Butter, Cubed
Key Lime Cheesecake Filling
8 ounces Cream Cheese, at room temperature
6 whole Egg Yolks
28 ounces - 2 cans (14 oz. each) Sweetened Condensed Milk
1 cup Lime Juice (8 - 10 limes - freshly squeezed or from concentrate)
Directions:
Preheat oven to 350 degrees.
Line a 9"x13" baking dish with parchment paper. Set aside.
In a mixer combine the flour, oats, both sugars, baking powder and salt. Mix until combined.
Add cubed butter a little at a time and mix on low speed until mixture forms combined crumbs.
Add half of the crumb mixture to the bottom of the baking dish. Pat down to form bottom crust. Set remaining crumb mixture aside. (for the top)
In another mixing bowl, beat the cream cheese with a whisk attachment until light and fluffy.
Add the egg yolks one at a time beating well between each addition.
While mixing on low speed add the sweetened condensed milk. Increase speed to medium-high and beat for an additional 3 minutes.
Stir in the lime juice on low speed until well combined.
Pour lime batter over the crust and smooth until even.
Press remaining crumb mixture evenly over the top.
Bake for 40-45 minutes or until lightly brown.
Cool completely and then refrigerate.
Serve cold and keep refrigerated.
