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
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.