Sam Choy's Kitchen recipe: Mojito Cheesecake

Sam Choy's Kitchen recipe: Mojito Cheesecake

1½ cups vanilla wafer cookie crumbs
¼ cup unsalted butter, melted

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.