1 1/4 c Vanilla wafer cookie crumbs
1/4 c Unsalted butter; melted
3 pk Cream cheese; (8 ounce)
-room Temperature
2 c Sour cream
1 1/4 c Sugar
3 tb Grand Marnier
3 tb Gold tequila
3 tb Lime Juice; Freshly Squeezed
2 ts Grated lime peel
4 lg Eggs
1 Thin lime slices (garnish)
Preheat oven to 350 degrees. Mix cookie crumbs and butter in medium bowl
until blended. Press mixture onto bottom and 1-inch up sides of
9inchdiameter springform pan with 2 3/4inch high sides. Refrigerate while
preparing filling. Using electric mixer, beat cream cheese in large bowl
until fluffy. Add 1 cup sour cream, 1 cup sugar, Grand Marnier, tequila,
lime juice and lime peel and beat until well blended. Add eggs 1 at a time,
beating just until blended after each addition. Pour filling into crust.
Bake until center is softly set, about 50 minutes. Maintain oven
temperature. Mix remaining 1 cup sour cream, 1/4 cup sugar and 1 tablespoon
lime juice in small bowl. Pour over cheesecake. Using spatula, smooth top.
Bake cheesecake 5 minutes longer. Transfer pan to rack and cool completely.
Refrigerate until well chilled, at least 4 hours or overnight. Run knife
around pan sides to loosen cake. Remove pan sides. Garnish cake with lime
slices. Yield: 10 to 12 servings
Yields
10 Servings