Ingredients
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1/4 cup butter, melted
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1 cup graham cracker crumbs
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2 tablespoons granulated sugar
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32 ounces cream cheese
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1 1/2 cups granulated sugar
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4 tablespoons flour
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1/4 teaspoon salt
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1/2 tablespoon lemon zest
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4 eggs
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1/2 cup limoncello
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2 cups sour cream
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1/4 cup granulated sugar
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1 teaspoon limoncello
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1/2 cup vanilla wafer
Instructions
- 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.