Key Lime Cheesecake

KEY LIME CHEESECAKE

2 limes, divided
1 box (1 lb.) glazed doughnut holes
2 boxes (3 oz.) lime Jell-0
2 pkgs. (8 oz. each) cream cheese, softened
2 containers (8 oz.) Cool Whip, thawed

Juice 1 lime; halve and slice remaining lime. In food processor or blender, pulse doughnut holes 4 times, or until fine crumbs form. Press crumbs into bottom of 9 inch springform pan. Chill 20 minutes. In bowl, stir gelatin mix into 1 1/3 cups boiling water 2 minutes, or until gelatin is dissolved; let cool slightly. In clean food processor or blender, puree gelatin, cream cheese and 2 Tbsp. lime juice for 1 minute, or until smooth; transfer to a large bowl. Fold in 4 cups Cool Whip. Stand lime slices around edge of prepared crust in pan. Spoon gelatin mixture into pan; using spatula, smooth top. Chill 2 hours or until set. Spoon remaining whipped topping into pastry bag fitted with star tip. Pipe on cake. Garnish with lime slices and raspberries, if desired. Makes 10 servings.