Citrus Daiquiri Cheesecake

• Crust
• 1 cup graham cracker crumbs
• 1/4 cup chopped pistachio nut
• 1/4 cup unsalted butter, melted
• Filling
• 4 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 4 eggs
• 1/4 cup rum
• 2 teaspoons lime zest
• 2 teaspoons lemon zest
• 3 tablespoons fresh lime juice
• 2 tablespoons fresh lemon juice
• 1 tablespoon cornstarch
• Topping
• 1/2 cup sour cream
• 1 1/2 tablespoons sugar
• 1/2 teaspoon lemon zest
• 1/2 teaspoon lime zest
• Decoration
• 1/3 cup chopped pistachio nut

1. Preheat oven to 350u0b0; grease a 9-inch springform pan (with 3 inch sides).
2. Make the crust: in a bowl, combine the graham cracker crumbs, nuts, and butter; press mixture into bottom of pan and freeze.
3. Make the filling: In a large mixer bowl, beat cream cheese and sugar on med-high for 3 minutes.
4. Add eggs, one at a time, beating after each addition.
5. Stir in rum, zests, juices, and cornstarch.
6. Pour over frozen crust; bake for 45-55 minutes or until the top is light brown and the center has a slight jiggle to it.
7. Cool on the counter for 10 minutes (do not turn off the oven); the cake will sink slighlty.
8. Topping: in a bowl, combine the sour cream, sugar, and zests; pour into center of cooled cake and spread to edges.
9. Bake 5 minutes.
10. Cool on a rack for 2 hours; cover with plastic wrap and refrigerate for 6 hours before decorating.
11. Decoration: sprinkle pistachios in a 1-inch border around top of cake.

crust, graham cracker crumbs, pistachio nut, unsalted butter, filling, cream cheese, sugar, eggs, rum, lime zest, lemon zest, lime juice, lemon juice, cornstarch, topping, sour cream, sugar, lemon zest, lime zest, decoration, pistachio nut

Taken from www.food.com/recipe/citrus-daiquiri-cheesecake-417257 (may not work)