Citrus Cheesecake

• nonstick vegetable cooking spray
• 1 cup shortbread cookie crumbs, finely ground in food processor (made from 6 oz. of shortbread cookies)
• 2 tablespoons unsalted butter, melted
• 1 pinch fine sea salt
• 1 teaspoon unflavored gelatin
• 23 cup sugar
• 8 tablespoons unsalted butter, at room temperature (cut into 8 pieces)
• 1 pinch fine sea salt
• 10 ounces cream cheese, at room temperature (cut into 10 pieces)
• 14 cup sour cream
• 14 cup freshly squeezed orange juice
• 1 tablespoon freshly squeezed lime juice
• 1 cup heavy cream, beaten to soft peaks

1. Crust: lightly coat an 8x8x2" baking pan with nonstick spray; line with plastic wrap, leaving a generous overhang.
2. Mix crumbs, butter, and salt in a medium bowl until it resembles moist sand.
3. Press evenly onto bottom of pan.
4. Cover; chill.
5. Cheesecake: Place 2 tablespoons cold water in a small saucepan; sprinkle gelatin over.
6. Let stand until gelatin is soft, 5-10 minutes.
7. Using an electric mixer on medium-high speed, beat sugar, butter, and salt in a medium bowl until light and fluffy, about 5 minutes.
8. With motor running, add cream cheese 1 piece at a time, occasionally scraping down sides of bowl.
9. Beat in sour cream, orange juice, and lime juice.
10. Gently heat gelatin over lowest heat, stirring constantly, just until gelatin dissolves.
11. Scrape gelatin into cream cheese mixture; beat to blend.
12. Fold in whipped cream just to incorporate.
13. Pour mixture into crust; smooth top.
14. Chill until set, about 3 hours.
15. Using plastic wrap overhang, Lift cheesecake from pan and cut into pieces to serve,
16. Cheesecake can be make 3 days ahead.
17. Cover and keep chilled, or freeze airtight for up to 2 weeks.

nonstick vegetable cooking spray, shortbread cookie crumbs, unsalted butter, salt, unflavored gelatin, sugar, unsalted butter, salt, cream cheese, sour cream, freshly squeezed orange juice, freshly squeezed lime juice, heavy cream

Taken from www.food.com/recipe/citrus-cheesecake-484079 (may not work)