Citrus Cream Pie

Citrus Cream Pie
Serves 8

1/3 c. lime juice (preferrably from key limes if you have them in your area)
1/3 c. orange juice
8 oz. cream cheese, softened
1 whole egg
2 egg yolks
14 oz. sweetened condensed milk

2 c. oreo crumbs
4 tbsp. butter, softened

Whipped Cream:
1 pint heavy whipping cream
1 tsp. vanilla
1/2 c. powdered sugar

In a large mixing bowl, beat cream cheese until smooth. Add juices, egg, and egg yolks; blend. Beat in sweetened condensed milk. Set filling aside.

Combine oreo crumbs and butter. Press mixture into the bottom, and slightly up the sides, of a springform/cheesecake pan. Pour the filling into the pan. Bake at 325 for 15-20 minutes or until the center is set and nolonger jiggles. Allow to cool. Refrigerate for at least two hours.

In a chilled bowl, beat cream until stiff peaks form. Add vanilla and powdered sugar, beating just long enough to combine so as not to overbeat the cream. Spoon the whipped cream over the pie before serving. Garnish with grated chocolate (optional).