Preheat oven to 350F (180C).

Combine vanilla wafer crumbs and melted unsalted butter in a medium bowl.

Mix until the crumbs are moistened.

Press the crumb mixture onto the bottom and 1-inch up the sides of a 9-inch springform pan.

Refrigerate the crust while preparing the filling.

In a large bowl, beat the room temperature cream cheese with an electric mixer until fluffy.

Add sour cream, sugar, Grand Marnier or Cointreau, tequila, lime juice, and lime zest.

Beat until well blended.

Add eggs one at a time, beating just until blended after each addition.

Pour the filling into the prepared crust.

Bake for about 50 minutes, or until the center is softly set.

Maintain the oven temperature.

In a small bowl, mix the remaining sour cream, sugar, and lime juice.

Pour this mixture over the cheesecake.

Smooth the top with a spatula.

Bake for an additional 5 minutes.

Transfer the pan to a rack and cool completely.

Refrigerate the cheesecake until well chilled, at least 4 hours or overnight.

Run a knife around the pan sides to loosen the cake before serving.