Tequila-spiked, zesty lime cheesecake, with just a hint of lemon, in a buttery pretzel crust.

Margarita Cheesecake

1/2 cup butter, melted
1 1/4 cups finely crushed pretzels
1 tablespoon granulated sugar
2 (8-ounce) packages cream cheese, softened
3/4 cup granulated sugar - divided use
2 tablespoons cornstarch
1/4 teaspoon lemon extract
4 large eggs
1/3 cup tequila
1 1/2 teaspoons finely grated lime peel - divided use
1/2 teaspoon vanilla extract
2 cups sour cream
1 tablespoon lime juice

1. Preheat oven to 325°F (160°C).
2. In small mixing bowl, combine butter, pretzels and 1 tablespoon sugar. Press onto the bottom and up the sides of a 9-inch springform pan. Bake until golden, about 6 to 8 minutes.
3. Meanwhile, in a large mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar, cornstarch and lemon extract.
4. Add eggs to sugar mixture, one at a time, beating well after each addition. Stir in tequila, 1 teaspoon lime peel and vanilla. Pour into crust and bake for 25 to 30 minutes or until center is almost set. Cool for 30 minutes.
5. Increase oven heat to 425°F (220°C).
6. Meanwhile, in a medium mixing bowl, combine sour cream, remaining 1/4 cup sugar, lime juice and remaining 1/2 teaspoon lime peel. Carefully spread over cooled pie. Bake for 10 minutes. Allow to cool before refrigerating for 2 hours. Serve chilled.

Makes 12 servings.