Butter Rum Cheesecake - cooking recipe

Ingredients

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

Preparation

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.
In a large bowl, combine cream cheese, brown sugar, corn syrup, butter, whipping cream, 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 vanilla.
Pour the cream cheese mixture over the crust.
Bake in a preheated 350\u00b0 oven for 15 minutes.
Decrease temperature to 200\u00b0 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.