Citrus Daiquiri Cheesecake - cooking recipe

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

Preparation

Preheat oven to 350\u00b0; grease a 9-inch springform pan (with 3 inch sides).
Make the crust: in a bowl, combine the graham cracker crumbs, nuts, and butter; press mixture into bottom of pan and freeze.
Make the filling: In a large mixer bowl, beat cream cheese and sugar on med-high for 3 minutes.
Add eggs, one at a time, beating after each addition.
Stir in rum, zests, juices, and cornstarch.
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.
Cool on the counter for 10 minutes (do not turn off the oven); the cake will sink slighlty.
Topping: in a bowl, combine the sour cream, sugar, and zests; pour into center of cooled cake and spread to edges.
Bake 5 minutes.
Cool on a rack for 2 hours; cover with plastic wrap and refrigerate for 6 hours before decorating.
Decoration: sprinkle pistachios in a 1-inch border around top of cake.