Margarita Cheesecake

Directions

Preheat oven to 350℉ (180℃).

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 ¾ inch 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, ¼ 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.