Butter Rum Cheesecake

• Vanilla Cookie Crust
• 11 vanilla sandwich cream cookies, crushed
• 3 tablespoons butter or 3 tablespoons margarine, melted
• Butter Rum Filling
• 24 ounces cream cheese
• 2/3 cup dark brown sugar
• 1/4 cup dark corn syrup
• 6 tablespoons butter or 6 tablespoons margarine, melted
• 1/4 cup whipping cream
• 5 teaspoons cornstarch
• 4 eggs
• 1 egg yolk
• 1 tablespoon dark rum
• 2 teaspoons vanilla extract

1. In a small bowl, stir together crushed cookies and melted butter until well combined.
2. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
3. In a large bowl, combine cream cheese, brown sugar, corn syrup, butter, whipping cream, and cornstarch.
4. Beat with an electric mixer until smooth.
5. Add eggs and egg yolk, one at a time, beating well after each addition.
6. Beat in rum and vanilla.
7. Pour the cream cheese mixture over the crust.
8. Bake in a preheated 350u0b0 oven for 15 minutes.
9. Decrease temperature to 200u0b0 and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
10. Remove the cake from the oven and run a knife around the inside edge of the pan.
11. Chill, uncovered, overnight.

vanilla cookie crust, vanilla sandwich cream cookies, butter, butter, cream cheese, dark brown sugar, corn syrup, butter, whipping cream, cornstarch, eggs, egg yolk, dark rum, vanilla

Taken from www.food.com/recipe/butter-rum-cheesecake-456901 (may not work)