Citrus Cheesecake

Here's a zesty one for the first day of SPRING:
(12-14 servings)

Pie crust:
Girl Scout Lemon Cookies (finely crushed in a baggie*)
3 T. butter, softened

Filling:
5 packages (8 oz. each) cream cheese, softened
1&3/4 cups sugar
3 T. flour
1&1/2 t. grated lemon peel
1&1/2 t. grated orange peel
1/4 t. vanilla extract
5 eggs, lightly beaten
2 egg yolks, lightly beaten
1/4 cup heavy whipping cream

Topping:
1&1/2 cups (about 12 oz.) sour cream
3 T. sugar
1 t. vanilla extract
1/2 t. lemon zest*
1/2 t. lime zest*
Thin wedge quarters of lemon and lime*

Melt butter. Place cookie crumbs in a large bowl. Pour in butter, and mix to moisten. Press into the bottom and up the sides of a glass pie pan. In another large bowl, beat the cream cheese, sugar, flour, peels and vanilla til smooth. Add eggs and yolks; beat on low speed just until combined. Sir in cream just until combined. Pour into crust. Bake at 400 for 10 mins. Reduce heat to 325 and bake 55-65 mins. or til center is almost set. Cool on wire rack. Carefully run a knife around edge to loosen. Cool 1 hour longer. For the topping, combine sour cream, sugar, and vanilla. Spread over cheese cake. Refrigerate overnight. Before serving, sprinkle lemon and lime zest over cheesecake, and garnish the outer rim with thin slices of citrus. I would have a nice cup of Ginger Pear tea (Trader Joe's) to sip while enjoying this TREAT!!!!

"If you want to put a stop to mediocrity, to replace excuses with fresh determination, and procrastination with tough-minded perspective, YOU NEED DISCIPLINE."

Have FUN today (even tho it is raining cats and dogs out there = more GREEN renewal)!!!!

Love,

MM