Margarita Cheesecake

• 1 1/4 cups vanilla wafer crumbs
• 1/4 cup butter unsalted, melted
• 3 packages cream cheese 8 ounces each, room temperature
• 2 cups sour cream
• 1 1/4 cups sugar
• 3 tablespoons liqueur grand marnier or cointreau, orange flavor
• 3 tablespoons tequila gold
• 3 tablespoons lime juice freshly squeezed
• 2 teaspoons lime zest grated
• 4 large eggs
• 1 x limes for garnish, slices

1. Preheat oven to 350F (180C).
2. Mix cookie crumbs and butter in medium bowl until blended.
3. Press mixture onto bottom and 1-inch up sides of 9inchdiameter 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.

vanilla wafer crumbs, butter, cream cheese, sour cream, sugar, liqueur grand marnier, tequila gold, lime juice freshly squeezed, lime zest, eggs

Taken from recipeland.com/recipe/v/margarita-cheesecake-40574 (may not work)