16-ozcream cheese2 8-oz packages; *at room temperature
2tablespoonslime zestapproximately 2 limes
4tablespoonslime juiceapproximately 2 limes
2eggsat room temperature
Pre-heat oven to 350 F.
Line a 9 X 9 inch pan with aluminum foil and spray with oil.
To make crust: melt butter in a medium bowl. Stir in graham cracker crumbs until combined. Press gently in the bottom of the foil-lined pan.
Beat together cream cheese and sugar until smooth and fluffy. Add lime juice & zest, tequila, cointreau and cream. Mix until completely combined *make sure to scrape the sides of the bowl. Beat in eggs, one at a time.
Pour cream cheese mixture over graham cracker crust, spread into corners. Bake for 20-25 minutes, until the center sets up (it should have a very slight jiggle).
Allow to cool completely in pan, then refrigerate for at least 3 hours. Cut into squares.
Make sure cream cheese and eggs are at room temperature.