A creamy cheesecake with a zesty finish.
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Crust: Crumb the cookies, mix with the graham cracker crumbs and melt butter and press the mixture in the bottom and about an inch up the sides of a 9 1/2-inch springform pan.
Batter: Beat together the cream cheese and sugar until smooth and fluffy.
Add the eggs one at a time without excessive beating to avoid removing the air, followed by mixing in the remaining batter ingredients.
Pour into the pan and bake at 350F for about an hour or until the center of the surface is somewhat solid.
Remove from the oven and let rest 10 minutes.
Topping: Mix together the sour cream, sugar and limoncello and spread evenly over the top.
Bake another 10 minutes; remove and let cool to room temperature.
Refrigerate at least 12 hours before serving.