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.
Butter Rum Filling 24 ounces cream cheese 2/3 cup dark brown sugar 1/4 cup dark corn syrup 6 tablespoons butter, melted 1/4 cup whipping cream 5 teaspoons cornstarch 4 eggs 1 egg yolk 1 tablespoon DARK rum 2 teaspoons vanilla extract
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 extract. Pour the cream cheese mixture over the crust.
Bake at 350 degrees F for 15 minutes. Lower the temperature to 200 degrees F 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.
