Yield: 12 servings
|1¼ cup||Vanilla wafer cookie crumbs|
|¼ cup||Unsalted butter, melted|
|3||8ounce packages cream cheese|
|2 cups||Sour cream|
|3 tablespoons||Grand Marnier|
|3 tablespoons||Gold tequila|
|3 tablespoons||Juice, lime|
|2 teaspoons||Grated lime peel|
|Very thin lime slices|
TOO HOT TAMALES #TH6307
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, 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. Remove pan sides. Garnish cake with lime slices.
Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.
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