Vanilla Cookie Crust
11 vanilla sandwich cream cookies, crushed
3 tablespoons butter, melted

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.

Strawberry Filling
24 ounces cream cheese
3/4 cup granulated sugar
5 teaspoons cornstarch
3 eggs
1 egg yolk
1/4 cup light rum
3 tablespoons lime juice
3/4 cup sliced strawberries

In a large bowl combine cream cheese, sugar and cornstarch. Beat with an electric mixer until smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in rum and lime juice. Stir in sliced strawberries. Pour the filling over the crust.

Bake at 350 degrees F for 15 minutes. Lower the temperature to 225 degrees F and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Chill, uncovered, overnight.

Strawberry Glaze
2/3 cup strawberry preserves
1 tablespoon cornstarch
2 teaspoons lime juice
1 tablespoon light rum
Whole strawberries

In a small saucepan stir together preserves, cornstarch and lime juice. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat, and stir in rum. Pour over cheesecake. Garnish with strawberries. Chill until serving time.

Makes 12 to 18 slices.