1 1/4  Cups          vanilla wafer cookie crumbs
     1/4  Cup           unsalted butter -- melted
   3      Packages      cream cheese -- (8 ounce)  room
                         -- Temperature
   2      Cups          sour cream
   1 1/4  Cups          sugar
   3      Tablespoons   Grand Marnier
   3      Tablespoons   gold tequila
   3      Tablespoons   Lime Juice -- Freshly Squeezed
   2      Teaspoons     grated lime peel
   4      Large         eggs
   1      Thin          lime slices (garnish)
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 filling.
Using electric mixer, beat cream cheese in large bowl until fluffy. Add 1
cup sour cream, 1 cup sugar, Grand Marnier, tequila, lime juice and lime
peel and beat until well blended. Add eggs 1 at a time, beating just until
blended after each addition.
Pour filling into crust. Bake until center is softly set, about 50 minutes.
Maintain oven temperature. Mix remaining 1 cup sour cream, 1/4 cup sugar and
1 tablespoon lime juice in small bowl. Pour over cheesecake. Using spatula,
smooth top. Bake cheesecake 5 minutes longer. Transfer pan to rack and cool
completely. Refrigerate until well chilled, at least 4 hours or overnight.
Run knife around pan sides to loosen cake. Remove pan sides. Garnish cake
with lime slices.
10/25/96 show