Daiquiri Cheesecake with Strawberry Sauce

• 2 cups graham cracker crumbs
• 2 1/4 cups sugar, divided
• 1 stick (1/2 cup) Land O Lakes butter or margerine, melted
• 3 (8 oz.) packages Philadelphia cream cheese
• 1 (8 oz.) container sour cream
• 3 large eggs
• 2 tsp. grated lime rind
• 3 Tbsp. fresh lime juice, divided
• 1/4 cup light rum, divided
• 1 quart fresh strawberries, divided
• Garnish: strawberry leaves

Stir together cracker crums, 1/2 cup sugar, and butter; firmly press into bottom and halfway up sides of a 9" springform pan. Bake at 325 for 5 minutes.

Beat cream cheese and 1 cup sugar at medium speed with an electric mixer until fluffy. Add sour cream, eggs, lime rind, 2 tablespoons rum, beating just until blended. Pour into prepared pan.

Bake at 350 degrees for 1 hour. Run a knife around edge to release sides from pan. Cook on a wire rack. Cover and chill 8 hours.

Cut 1 cup strawberries in half and toss with 1/2 cup sugar; chill.

Combine remaining strawberries, remaining 1/4 cup sugar, remaining 1 tablespoon lime juice, and remaining 2 Tbsp. rum in a small saucepan. Bring to a boil over medium-high heat, stirring often; reduce heat and simmer 8 to 10 minutes or until mixture reaches syrup consistency. Cool.

Process cooked strawberry mixture in a blender until smooth. Pour through a wire-mesh strainer into a bowl. Chill.

Serve strawberries and sauce over cheesecake. Garnish, if desired.

Serves 12 to 16.

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