Butter Rum Cheesecake

Yield: 12 to 18 slices

Ingredients

Vanilla Cookie Crust

• 11 vanilla sandwich cream cookies, crushed
• 3 tablespoons butter, melted

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

Instructions

Vanilla Cookie Crust

1. 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

1. In a large bowl combine cream cheese, brown sugar, corn syrup, butter, whipping cream and cornstarch. Beat with an electric mixer until smooth.
2. Add eggs and egg yolk, one at a time, beating well after each addition.
3. Beat in rum and vanilla extract.
4. Pour the cream cheese mixture over the crust.
5. Bake at 350 degrees F for 15 minutes.
6. 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.
7. Remove the cake from the oven and run a knife around the inside edge of the pan.
8. Chill, uncovered, overnight.