Butter Rum Cheesecake

• 1 12 cups graham cracker crumbs
• 12 cup butter, melted
• 14 cup sugar
• 1 (12 ounce) packagenestle NESTLE TOLL HOUSE Butterscotch Flavored Morsels
• 2 (8 ounce) packages cream cheese, softened
• 14 cup sugar
• 14 teaspoon salt
• 3 eggs
• 3 cups sour cream
• 13 cup light rum
• 14 cup milk

1. Crust: Preheat oven to 375 degrees.
2. Combine all Crust ingredients; mix well.
3. Press onto bottom and 1 3/4 inches up sides of 10 inch springform pan.
4. Bake at 375 degrees.
5. Time: 6-8 minutes.
6. Cool.
7. Filling: Melt morsels over hot (not boiling) water; stir until smooth.
8. Cool 30 minutes.
9. Beat together cream cheese, sugar, salt and cooled morsels until smooth.
10. Add eggs; beat on low speed just until combined.
11. Do not overbeat.
12. Add sour cream, rum and milk; stir just until combined.
13. Pour into crust.
14. Bake at 375 degrees for 45 minutes.
15. Cool 15 minutes.
16. Loosen sides of cake from pan.
17. Cool 30 minutes; remove sides of pan.
18. Chill 4-5 hours.

graham cracker crumbs, butter, sugar, toll house, cream cheese, sugar, salt, eggs, sour cream, light rum, milk

Taken from www.food.com/recipe/butter-rum-cheesecake-122743 (may not work)