Filling: 2 lbs. cream cheese, softened 1½ cups sugar 4 eggs ¼ cup Bacardi Limon rum Juice of 1 lime 1 tsp lime zest 1 tsp fresh mint, chopped
Preheat oven to 350 degrees.
Combine cookie crumbs and butter. Press into the bottom of lightly greased cheesecake pan and place in the freezer.
In a large mixer, blend cream cheese and sugar on medium speed until smooth. Add eggs one at a time. Scrape the sides of the bowl and add lime juice and rum. Mix just until blended. Fold in lime zest and mint. Pour over frozen crust and bake for 45-55 minutes or until the center is set and top is light brown.
Let cool to room temperature and then refrigerate overnight (or at least 4 hours). Garnish with lime slices and mint leaves.