Ingredients
2
cups graham cracker crumbs
1/3
cup butter, melted
1
package (8 oz) cream cheese, softened
1
container (8 oz) frozen whipped topping (thawed)
1/2
cup sour cream
1/4
teaspoon vanilla
1/4
cup Limoncello
Preparation
Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. Stir together crust ingredients. Press firmly and evenly in bottom of pie plate.
Bake 9 minutes. Cool 20 minutes.
In medium bowl, beat cheesecake ingredients with electric mixer on medium speed until smooth; spoon over crust. Refrigerate at least 30 minutes before serving.
