Butter Rum Cheesecake

Vanilla Cookie Crust:
11 vanilla sandwich cream cookies, crushed
3 tablespoons butter, melted

In a small bowl stir together crushed cookies and melted butter until well combined. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.

Butter Rum Filling:
24 ounces cream cheese
2/3 cup dark brown sugar
1/4 cup dark corn syrup
6 tablespoons butter, melted
1/4 cup whipping cream
5 teaspoons cornstarch
4 eggs
1 egg yolk
1 tablespoon DARK rum
2 teaspoons vanilla extract

In a large bowl combine cream cheese, brown sugar, corn syrup, butter, whipping cream and cornstarch. Beat with an electric mixer until smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in rum and vanilla extract. Pour the cream cheese mixture over the crust.

Bake at 350 degrees F for 15 minutes. Lower the temperature to 200 degrees F and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Chill, uncovered, overnight.

Makes 12 to 18 slices.