Cooking the lime curd: In a microwavable bowl combine lime juice, egg yolks, THM Gentle Sweet, butter, and salt. Microwave for 2 minutes, whisking well at 30 second intervals. The curd should be thickened and glossy. Strain through a fine metal strainer. Cover and place in the refridgerator until chilled.

Baking the crust: Preheat the oven to 350 degrees. In a mixer bowl combine THM Baking Blend, THM Gentle Sweet, THM oat fiber, and butter. Mix until crumbly. Pat into a 9-inch cheese cake pan. Bake for 10 minutes. Cool for 20 minutes.

Making the cheesecake batter: In a blender jar add cream cheese, cottage cheese, THM Gentle Sweet, sour cream, and all of the lime curd, EXCEPT 2 Tablespoons (reserve to swirl on top of the cheesecake). Blend smooth. With the blender slowly running, add eggs one at a time. As soon as eggs are blended in, add THM oat fiber and lime zest. Blend until just combined. Pour batter over cooled crust. Swirl the remaining lime curd in the cheesecake batter. I added a little green food coloring to contrast.

Baking the cheesecake: Reduce the oven temperature to 300 degrees F. Place a baking pan on the bottom rack. Fill it with 6 cups water. Place the cheesecake pan on the rack directly above the water-filled pan. Bake for 60 minutes. Turn the oven off. Cool for 1 hour. Crack the door open an inch.. Allow the cheesecake to set in the oven for 1 hour. Remove from the oven and cool. 12 servings