Mojito Cheesecake

• 1-1/4 cups graham crumbs
• 1/4 cup butter, melted
• 2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 3/4 cup sugar
• 1 Tbsp. lime zest
• 3 Tbsp. fresh lime juice Safeway 3 ct For $1.00 thru 02/09
• 3 Tbsp. rum
• 3 cups thawed Cool Whip Light Whipped Topping, divided
• 1/4 cup chopped fresh mint

1. Mix graham crumbs and butter; press onto bottom of parchment-lined 9-inch springform pan.
2. Beat cream cheese and sugar in large bowl with mixer until blended.
3. Stir in lime zest, juice and rum.
4. Gently stir in 2 cups Cool Whip; pour over crust.
5. Refrigerate 4 hours.
6. Remove rim of pan; transfer cheesecake to plate.
7. Gently stir mint into remaining Cool Whip; spread over cheesecake.

graham crumbs, butter, cream cheese, sugar, lime zest, lime juice, rum, topping, fresh mint

Taken from www.kraftrecipes.com/recipes/mojito-cheesecake-153545.aspx (may not work)