Lemon Lime Refrigerator Cheesecake

• 1 12 cups shortbread cookie crumbs (about 18 cookies)
• 13 cup butter, melted
• 2 (8 ounce) packages cream cheese, softened
• 1 cup whipping cream
• 12 cup sweetened condensed milk
• 1 tablespoon finely grated lemon zest
• 1 tablespoon finely grated lime zest
• 14 cup lime juice
• 1 tablespoon granulated sugar
• lemon rind, curls and lime rind curls to garnish (see tip at end of recipe)

1. Stir cookie crumbs with butter in a bowl until moistened; press into the bottom and up the sides of a 10-inch pie plate.
2. Refrigerate until firm, about 30 minutes.
3. Beat together cream cheese, HALF of the cream, the condensed milk, lemon and lime rinds, lime juice and sugar in a bowl until fluffy.
4. Scrape into prepared crust, smoothing top.
5. Cover loosely and refrigerate until firm, about 4 hours.
6. (Make-ahead: Refrigerate for up to 2 days.
7. ).
8. In bowl, whip remaining cream.
9. Using piping bag or spoon, pipe rosettes or dollop onto top of cake.
10. Top each with 1 each lemon and lime curl.
11. Tip: To make lemon and lime rind curls, use a channel cutter to cut long strands of rind, pressing gently to avoid cutting into the white pith.
12. Roll around handle of wooden spoon; refrigerate for 30 minutes or until curls hold shape.

shortbread cookie crumbs, butter, cream cheese, whipping cream, condensed milk, lemon zest, lime zest, lime juice, sugar, lemon rind

Taken from www.food.com/recipe/lemon-lime-refrigerator-cheesecake-370973 (may not work)