Crust: 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 sides of a 9 1/2-inch
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 350 degrees F 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 for at least 12 hours before serving.
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