Ready in: 45-50 minutes
- 12 – 14 digestive biscuits
- 2 tbsp sugar
- ½ tsp ground cinnamon
- 5 (8oz) packs cream cheese
- 1 ¼ cups sugar
- 1 tsp grated lime zest
- 6 eggs
- 2 tsp vanilla extract
- 1 container (8 oz) sour cream
- 1 tin (14 oz) strawberry pie filling
Preheat oven to 350 degrees F. Lightly coat a 9 – inch spring form pan with cooking spray. Set aside.
Crust Place the biscuits, sugar and cinnamon in a food processor. Pulse until the biscuits are fine crumbs.
While the processor is running, add the melted butter or margarine.
Evenly pat the mixture into the spring form pan along the base and a little up the sides.
Bake in the preheated oven for 5 minutes. Remove and set aside to cool.
Filling Place the cream cheese, sugar and lime zest in a large mixing bowl. Beat on a medium speed with an electric mixer.
Add the eggs one at a time beating after every addition. Mixture should be smooth.
Add the rum, vanilla and sour cream. Mix well.
Pour the mixture into the prepared spring form pan.
Bake in the oven (350 degrees) for approximately 45 minutes or when the center of the cheesecake jiggles slightly by movement of the pan. Turn off the oven and crack the oven door slightly. Leave the cheesecake in oven for another 30 minutes.
Cover and place in the refrigerator for at least 4 hours or preferably overnight.
Topping Remove the cheesecake from the pan.
Spread the filling over the cheesecake.
Refrigerate until ready to serve.