Citrus Daiquiri Cheesecake

For mom :-)

• Ready In: 1 hr 55 mins
• Serves: 12

Ingredients

• Crust

• 1  cup graham cracker crumbs
• 1⁄4 cup  chopped pistachio nut
• 1⁄4 cup unsalted butter, melted

• Filling

• 4 (8 ounce) packages cream cheese, softened
• 1  cup sugar
• 4  eggs
• 1⁄4 cup rum
• 2  teaspoons lime zest
• 2  teaspoons lemon zest
• 3  tablespoons fresh lime juice
• 2  tablespoons fresh lemon juice
• 1  tablespoon cornstarch

• Topping

• 1⁄2 cup sour cream
• 1 1⁄2 tablespoons sugar
• 1⁄2 teaspoon lemon zest
• 1⁄2 teaspoon lime zest

• Decoration

• 1⁄3 cup  chopped pistachio nut

Directions

1. Preheat oven to 350°; grease a 9-inch springform pan (with 3 inch sides).
2. Make the crust: in a bowl, combine the graham cracker crumbs, nuts, and butter; press mixture into bottom of pan and freeze.
3. Make the filling: In a large mixer bowl, beat cream cheese and sugar on med-high for 3 minutes.
4. Add eggs, one at a time, beating after each addition.
5. Stir in rum, zests, juices, and cornstarch.
6. Pour over frozen crust; bake for 45-55 minutes or until the top is light brown and the center has a slight jiggle to it.
7. Cool on the counter for 10 minutes (do not turn off the oven); the cake will sink slighlty.
8. Topping: in a bowl, combine the sour cream, sugar, and zests; pour into center of cooled cake and spread to edges.
9. Bake 5 minutes.
10. Cool on a rack for 2 hours; cover with plastic wrap and refrigerate for 6 hours before decorating.
11. Decoration: sprinkle pistachios in a 1-inch border around top of cake.