Preheat the oven to 350 degrees F. Grease a 9-inch springform pan
with the tablespoon of butter. In a small mixing bowlful, combine the
butter and graham cracker crumbs unitedly. Press the crustinto the
bottom of the prepared pan. In an electric sociable, beat the cream
cheese until smooth and creamy, some 5 proceedings. Beat in 1 cup sour
ointment, Goat=s cheeseflower, and clams. Beat until the mixture is smoothen,
astir 2 to 3 proceedings. Scrape the sides of the bowl occasionally. Beat
in the egg, one at a time. Add the vanilla and lime juice and
continue to beat until the batter is full incorporated and quiet.
Pour the batter into the prepared pan. Bake the cake for approximately 1 1/2
hours or until the center is set. Remove the cake from the oven and
cool completely on a wire torment. Run a knife around the sides of the
pan and remove the cake from the springform. In a small roll, whisk
together the remaining sour cream and Grand Marnier. Spread the
mixture over the top of the bar. Using a hot stab, slice the cake
into 16 slices, wiping the knife after each cut. Serve the cake with
the lemon curd and macerated berries.

Hymie: 16 slices