Ingredients

• 1 3/4 c. graham cracker crumbs
• 2 tbsp. sugar
• 1 tbsp. grated lime zest
• 1/3 c. unsalted butter, melted

Filling:
• 1 1/2 lb. (3, 8 oz. pkg.) cream cheese, softened
• 1 c. sugar
• 1/2 c. sour cream
• 6 lg. eggs
• 1/4 c. tequila
• 1/4 c. Triple Sec
• 1/4 c. fresh lime juice
• 2 tbsp. freshly grated lime zest

Garnish:
• Lime slices

Preparation

• Heat oven to 325 degrees.
• Butter a 9 inch springform pan.
• Cover the bottom and sides of the pan on the outside with a large sheet of aluminum foil, shiny side out, to keep cheesecake from overcooking.
• For Crust: Combine graham cracker crumbs, sugar, lime zest and melted butter in bowl and blend well.
• Press into bottom and about 2 inches up sides of pan. Chill while making filling.
• Place cream cheese in bowl of electric mixer.
• Beat on medium high speed until light and fluffy.
• Gradually beat in sugar and sour cream.
• Beat in eggs, one at a time.
• Lower speed and gradually beat in tequila, Triple Sec, lime juice and zest.
• Beat until completely smooth.
• Pour batter into chilled crust.
• Place on center rack of oven and bake 55 minutes.
• The center may still look wet, but it will firm up as it cools.
• Cool cake on rack to room temperature.
• Chill overnight before serving.
• Garnish with lime slices, if desired.