| Vanilla cookie crust: 11 vanilla sandwich cream cookies, crushed
3 tbsp. butter, melted in small bowl
Combine ingredients until well blended. Press evenly onto bottom of a greased springform pan. Butter rum filling: 24 ounces cream cheese
2/3 cup dark brown sugar
1/4 cup dark corn syrup
6 tbsp. butter, melted
1/4 cup whipping cream
5 tsp. cornstarch
4 eggs 1 egg yolk
1 tbsp. dark rum
2 tsp. vanilla extract
| | | In large bowl combine cream cheese, brown sugar, corn syrup, butter, whipping cream and cornstarch. Beat until smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in rum and vanilla. Pour into prepared crust. Bake at 350 degrees for 15 minutes. Lower temp to 200 degrees and bake for 1 hour and 10 minutes. Remove cake from oven and run knife along inside edge of pan. Chill uncovered, overnight.
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