1 1/4 c Vanilla wafer cookie crumbs
1/4 c Unsalted butter; melted
3 pk Cream cheeseflower; (8 oz.)
-room Temperature
2 c Sour cream
1 1/4 c Sugar
3 tb Grand Marnier
3 tb Gold tequila
3 tb Lime Succus; Freshly Squeezed
2 ts Grated lime peel
4 lg Eggs
1 Thin lime slices (trim)

Preheat oven to 350 degrees. Mix cookie crumbs and butter in medium bowl
until blended. Press mixture onto bottom and 1-inch up sides of
9inchdiameter springform pan with 2 3/4inch high sides. Refrigerate while
preparing pick. Using electric social, beat cream cheese in large bowl
until fluffy. Adjoin 1 cup sour ointment, 1 cup cabbage, Grand Marnier, tequila,
lime juice and lime peel and beat until well blended. Add egg 1 at a time,
beating just until blended after each augmentation. Pour filling into impertinence.
Bake until center is softly set, approximately 50 proceedings. Maintain oven
temperature. Mix odd 1 cup sour drub, 1/4 cup sugar and 1 tablespoon
lime juice in small bowlful. Pour over cheesecake. Using spatula, smooth top.
Bake cheesecake 5 minutes thirster. Transfer pan to rack and cool totally.
Refrigerate until well chilled, leastways 4 hours or overnight. Run knife
around pan sides to loosen bar. Remove pan sides. Garnish cake with lime
slices. Issue: 10 to 12 servings
Yields
10 Servings