Citrus Poppy Seed Cheesecake

• 1 1/4 cups honey maid graham cracker crumbs
• 1/4 cup butter, melted
• 3 (8 ounce) packages Philadelphia Cream Cheese, softened
• 3/4 cup sugar
• 3 eggs
• 3 tablespoons poppy seeds
• 1 medium lemon, juice and zest of, grated
• 1 medium lime, juice and zest of, grated
• 1/2 cup thawed Cool Whip Topping

1. Preheat oven to 350u0b0F if using a silver 9-inch springform pan (or to 325u0b0F if using a dark nonstick 9-inch springrform pan).
2. Combine graham crumbs and butter; press firmly onto bottom of pan.
3. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.
4. Add eggs, 1 at a time, beating on low speed after each addition just until blended.
5. Stir in poppy seed, lemon and lime peel and 2 tablespoons each of the lemon and lime juice.
6. Discard any remaining juice.
7. Bake 45 to 50 minutes or until center is almost set.
8. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
9. Refrigerate 3 hours or overnight.
10. Top with whipped topping just before serving.
11. Garnish with additional lemon and lime slices, if desired.
12. Store leftover cheesecake in refrigerator.

honey maid, butter, cream cheese, sugar, eggs, poppy seeds, lemon, lime

Taken from www.food.com/recipe/citrus-poppy-seed-cheesecake-230033 (may not work)