Margarita cheesecake

Yield: 12 servings

Measure Ingredient
1¼ cup Vanilla wafer cookie crumbs
¼ cup Unsalted butter, melted
3 8ounce packages cream cheese
Room temperature
2 cups Sour cream
1¼ cup Sugar
3 tablespoons Grand Marnier
3 tablespoons Gold tequila
3 tablespoons Juice, lime
2 teaspoons Grated lime peel
4 larges Eggs
Very thin lime slices
(garnish)

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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