Directions:

• Preheat oven to 180°C if using a silver 9-inch springform pan. Combine graham crumbs and butter; press firmly onto bottom of pan.

 

• Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Stir in poppy seed, lemon and lime peel and 2 Tbsp. each of the lemon and lime juice.

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• Bake 45 to 50 min. or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.