Cheesecake al Limoncello

Ingredients

Crust

• 1/4 cup (1/2 stick) butter, melted
• 1 cup Graham cracker crumbs
• 1/2 cup vanilla wafers or hazelnut cookies
• 2 tablespoons granulated sugar

Batter

• 32 ounces cream cheese
• 1 1/2 cups granulated sugar
• 4 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/2 tablespoon lemon zest
• 4 eggs
• 1/2 cup limoncello

Topping

• 2 cups sour cream
• 1/4 cup granulated sugar
• 1 teaspoon limoncello

Instructions

Crust

1. Crumb the cookies, mix with the Graham cracker crumbs and melted butter, and press the mixture in the bottom and about an inch up the side of a 9 1/2 inch springform pan.

Batter

1. 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.
2. Pour into the pan and bake at 350 degrees F for about an hour or until the center of the surface is somewhat solid.
3. Remove from the oven and let rest 10 minutes.

Topping

1. Mix together the sour cream, sugar and limoncello and spread evenly over the top.
2. Bake for another 10 minutes; remove and let cool to room temperature.
3. Refrigerate for at least 12 hours before serving.