Silken tofu and fat-free cream cheese create a lush, low-fat cheesecake. Egg yolks thicken the lime curd to yield a velvety texture. You won't use all of the sweet-tart lime curd for the cheesecake; serve leftovers over angel food cake or fresh fruit. Lightly blotting the lime rind on a paper towel makes it easier to sprinkle over the cheesecake batter.
To prepare crust, place crackers in a food processor; process until crumbly. Add apple juice and butter; pulse 4 to 5 times or until moist. Press mixture into bottom and 1/2 inch up sides of a 9-inch springform pan coated with cooking spray. Bake at 350° for 8 minutes. Cool.
To prepare filling, combine Key Lime Curd, sugar, and next 5 ingredients (sugar through cream cheese) in food processor; process until smooth. Pour into prepared pan. Sprinkle evenly with rind.
Bake at 350° for 15 minutes. Reduce oven temperature to 325° (do not remove cheesecake from oven); bake an additional 20 minutes or until almost set. Turn off oven, and partially open oven door. Cool cheesecake in oven 20 minutes. Remove from oven; run a knife around outside edge. Cool to room temperature. Cover and chill 8 hours or overnight.
Note: Nutritional analysis includes Key Lime Curd.