Ingredients

• 2 cups of graham crackers
• 2 1/2 tablespoons of granulated sugar
• 1/2 cup of butter
• 1/2 cup of piñon nuts
• 4 packages (8 oz) of cream cheese
• 1 1/2 cups of granulated sugar
• 4 egg(s)
• 1 1/2 teaspoons of vanilla extract
• 1 cup of Sour Cream
• 1 cup of whipping cream
• 1/4 teaspoon of lemon juice
• 2/3 cup of prickly pear preserves
• whipped cream
• 1 cup of prickly pear jelly
• 2 tablespoons of Grand Marnier

Instructions

1. Prepare crust Mix all crust ingredients together, Press firmly on the bottoms and sides of 9-inch springform pan. Chill.

2. Prepare filling Cream together cream cheese and sugar until smooth. Add 1 egg at a time, beating well. Blend in vanilla. Fold in sour cream, whipping cream and lemon juice by hand.

3. Pour Pour half the batter into crust. Spoon half the preserves over the batter. Add remaining batter and repeat with remaining preserves.

4. Swirl with a knife for marbled effect.

5. Bake Bake at 325°F (163°C) for 1 hour and 15 minutes.

6. Turn off the oven and leave in the oven for 1 hour.

7. Remove from the oven and let cool. Chill overnight.

8. Prepare glaze Melt jelly and Grand Marnier over low heat. Pour atop chilled cheesecake. Spread evenly and let set.

9. Decorate edges with whipped cream piping.