TRIPLE CITRUS CHEESECAKE

Crust: Pulse cookies in food processor into fine crumbs. Transfer to bowl; mix in butter and sugar until crumbly. Press gently into the bottom and up the sides of a 10-inch springform pan. Bake in preheated 325°F oven for 10 minutes. Wipe food processor clean and prepare filling while crust bakes.

Filling: Finely zest and then juice the lemon, lime and orange separately; measure out 1 tbsp of juice and 1 tsp zest from each citrus for the filling. Set aside an additional 1 tsp zest from each citrus and all the remaining juice for the vanilla-soaked citrus topping. Combine ricotta, cream cheese, sugar, vanilla, 1 tbsp of the juice and 1 tsp of the zest from each citrus in food processor (total: 3 tbsp juice and 3 tsp zest); blend until very smooth, scraping the sides of the bowl occasionally. Add sour cream; pulse until combined. Add eggs and pulse a few times, just until uniformly combined. Pour over crust and smooth top. Bake cheesecake for 60 minutes or until just wobbly in the centre. Turn off the oven and leave the door ajar slightly; leave cheesecake in the oven for an additional 30 minutes. Remove to rack and cool to room temperature. Transfer to the refrigerator to chill for at least 4 hours before serving topped with Vanilla-Soaked Citrus.

Vanilla-Soaked Citrus: Meanwhile, combine reserved remaining citrus juice in measuring cup and add enough water to measure 3/4 cup. Combine with sugar in saucepan and bring to a boil. Boil gently for 5 minutes or until slightly thickened and syrupy. Remove from heat; add vanilla bean pod with scraped seeds and reserved 1 tsp citrus zest, stirring to combine. Cover and remove from heat for 5 minutes to infuse. Pour vanilla syrup over citrus segments. Cool to room temperature then chill until ready to use. Use a slotted spoon to serve citrus segments over cheesecake,reserving syrup for another use.