Preparation

• Preheat  oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springrform pan). Combine 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. Discard any remaining juice.
• 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. Top with whipped topping just before serving. Garnish with additional lemon and lime slices, if desired. Store leftover cheesecake in refrigerator.