Two-Layer Key Lime Pie

Submitted by Sister Twelves(adapted-recipe from Bon Appetit)

Crust:
1 1/2 C crushed shortbread cookies
1/2 C almond meal (from Trader Joe's)
6 T unsalted butter-melted
2 T sugar

Baked Layer:
1- 14 oz can sweetened condensed milk
1/2 C Key lime juice
3 large egg yolks
1/2 tsp lime zest plus more for garnish

Chilled Layer:
1 8 oz cream cheese, room temp
1/2 C sweetened condensed milk
1/4 C Key lime juice
2 T sugar
1 tsp vanilla paste (also from Trader Joe's)
Sweetened Whipped Cream for decorating top

1. Preheat oven to 350 degrees.
2. Mix shortbread crumbs with melted butter and sugar. Press into 9 " springform or pie pan.
3. Bake 8 minutes or until golden brown. Reduce temp to 300 degrees. Cool crust completely.
4. Whisk condensed milk, lime juice, zest and egg yolks in bowl to blend. Pour into cooled crust.
5. Bake until custard is set, about 25 minutes. Cool to room temp.
6. Beat cream cheese, condensed milk, lime juice, sugar & vanilla paste in bowl. Pour over baked layer.
7. Cover and chill until firm, at least 4 hours.
8. Pipe whipped cream on top and garnish with zest.