Margarita Cheesecake

• 1 1/4 cups vanilla wafer cookie crumbs
• 1/4 cup unsalted butter, melted
• 3 8 ounce packages cream cheese, room temperature
• 2 cups sour cream
• 1 1/4 cup sugar
• 3 tablespoons Grand Marnier
• 3 tablespoons gold tequila
• 3 tablespoons freshly squeezed lime juice
• 2 teaspoons grated lime peel
• 4 large eggs
• Very thin lime slices (garnish)

1. Preheat oven to 350 degrees.
2. Mix cookie crumbs and butter in medium bowl until blended.
3. Press mixture onto bottom and 1-inch up sides of 9 inch diameter springform pan with 2 3/4 inch high sides.
4. Refrigerate while preparing filling.
5. Using electric mixer, beat cream cheese in large bowl until fluffy.
6. Add 1 cup sour cream, 1 cup sugar, Grand Marnier, tequila, lime juice and lime peel and beat until well blended.
7. Add eggs 1 at a time, beating just until blended after each addition.
8. Pour filling into crust.
9. Bake until center is softly set, about 50 minutes.
10. Maintain oven temperature.
11. Mix remaining 1 cup sour cream, 1/4 cup sugar and 1 tablespoon lime juice in small bowl.
12. Pour over cheesecake.
13. Using spatula, smooth top.
14. Bake cheesecake 5 minutes longer.
15. Transfer pan to rack and cool completely.
16. Refrigerate until well chilled, at least 4 hours or overnight.
17. Run knife around pan sides to loosen cake.
18. Remove pan sides.
19. Garnish cake with lime slices.

vanilla wafer cookie crumbs, unsalted butter, cream cheese, sour cream, sugar, grand marnier, gold tequila, freshly squeezed lime juice, lime peel, eggs, lime

Taken from www.foodnetwork.com/recipes/margarita-cheesecake-recipe.html (may not work)