Margarita Cheesecake

I've always loved cheesecake and this recipe is a keeper. You can omit the last 4 ingredients and you will have a classic cheesecake just add 2 teasps real vanilla extract instead. But try it this way first. I promise, you will not be disappointed.

36 graham crackers crushed
1 1/2 sticks butter melted
16 oz sour cream
3 8 oz bricks of cream cheese
1 1/2 cups sugar
3 eggs
3 egg yolks
1/2 cup cream
zest of 2 limes
juice of 2 limes
2 tbsp triple sec
1 tbsp tequila

Mix graham cracker crumbs and melted butter. Press into bottom and sides of a greased springform pan.
Bake at 300 for 10 minutes. Remove and cool.
In a mixer put sour cream and start mixing. To that add cream cheese, sugar, eggs, yolks and cream in that order. Mix until well blended, scraping down the bowl. To that add zest and juice of the limes, triple sec and tequila. Mix until well blended. Pour into crust.
On the bottom rack of your oven, place a large rectangular cake pan. Pour a full tea kettle of boiling water into it. On the top rack, that you have moved to the middle of the oven, place the cheesecake. Lower oven temp. to 250 and bake for 1 hour. Turn off the oven, crack oven door for 1 minute, close door and leave cheesecake inside the warm oven for 1 more hour. Remove from oven and chill for 6 hours before serving. Garnish if desired and serve.
Note: Pan of water in the oven is a must because it creates a steamy environment that will keep your cake from cracking on the top. The cake will jiggle when you remove it from the oven but will firm up in the frig,
8-10 servings