1. Preheat oven to 350 degrees.

2. Mix cookie crumbs and butter in medium bowl until blended.

3. Press mixture onto bottom and 1-inch up sides of 9inchdiameter springform pan with 2 3/4inch high sides.

4. Refrigerate while preparing filling.

5. Using electric mixer, beat cream cheese in large bowl until fluffy.

6. Add 1 cup sour cream, 1 cup sugar, Grand Marnier, tequila, lime juice and lime peel and beat until well blended.

7. Add eggs 1 at a time, beating just until blended after each addition.

8. Pour filling into crust.

9. Bake until center is softly set, about 50 minutes.

10. Maintain oven temperature.

11. Mix remaining 1 cup sour cream, 1/4 cup sugar and 1 tablespoon lime juice in small bowl.

12. Pour over cheesecake.

13. Using spatula, smooth top. Bake cheesecake 5 minutes longer.

14. Transfer pan to rack and cool completely.

15. Refrigerate until well chilled, at least 4 hours or overnight.

16. Run knife around pan sides to loosen cake.

17. Remove pan sides.

18. Garnish cake with lime slices.

19. 10/25/96 show.