3 cups graham cracker crumbs
2 eggs
1 1/2 cups butter, softened
1/4 cup light cream
1/4 cup lemon juice
1/4 cup orange juice
1/8 cup lemon zest
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 cup butter, chilled and diced
3 tablespoons lemon juice
1 teaspoon orange juice
1/2 teaspoon lemon zest
1 tablespoon lemon zest
1/2 teaspoon lemon zest
4 (3 ounce) packages cream cheese, diced
2 cups frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
In a large saucepan over medium heat, combine graham cracker crumbs, eggs, 1 cup butter, lemon juice, orange juice, and lemon zest. Stir to mixture until cookie crumbs are fully melted and mixture is smooth.
Fill springform pan with pie crust. Pour cream cheese mixture over pie crust. Top with whipped topping. Cover and refrigerate overnight.