Goat Cheesecake

• 1 cup graham cracker crumbs
• 4 tablespoons butter melted
• 2 pounds cream cheese at room temperature
• 1 1/2 cups sour cream 12 oz
• 1 1/2 cups goat cheese creamy, 12 oz, at room temperature
• 2 eggs
• 2 cups sugar
• 1 tablespoon pure vanilla extract
• 2 tablespoons lime juice freshly-squeezed
• 2 tablespoons grand marnier

1. Preheat oven to 350 degrees.
2. Mix graham cracker crumbs with butter in a small bowl until thoroughly blended; press crumbs firmly on bottom of a greased 9-inch springform pan with your fingers.
3. Beat cream cheese in a large bowl with an electric mixer until thick, smooth and creamy, about 5 minutes. Beat in 1 cup of the sour cream, the goat cheese, eggs and sugar, and continue beating until mixture is very smooth and creamy, 4 to 5 minutes. Beat in vanilla and lime juice until thoroughly incorporated, 2 minutes more.
4. Pour filling over crust and smooth top. Bake until filling is brown and springy-firm, about 1 1/2 hours. Remove from oven and allow to cool to room temperature. Refrigerate at least 6 hours or overnight.
5. Combine Grand Marnier with the remaining 1/2 cup sour cream in a small bowl and beat with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Spread on top of cooled cake.
6. Remove cheesecake from refrigerator about 2 hours before serving. To serve, cut cake in wedges with a warm knife.

graham cracker crumbs, butter, cream cheese, sour cream, goat cheese, eggs, sugar, vanilla, lime juice freshlysqueezed, grand marnier

Taken from www.yummly.com/recipe/Goat-Cheesecake-1656358 (may not work)