For the crust:
- 3 cups graham cracker crumbs
- 1/2 cup sifted confectioners’ sugar
- 1 stick plus 1 tablespoons butter, melted
Preheat the oven to 350º.
Place the crumbs in a bowl and stir the sugar and butter into the crumbs until well blended.
Press the mixture with a wooden spoon or the palm of the hand into a 12″ spring-form pan.
Bake for 10 minutes, remove from oven and cool completely before filling.
If preparing crust ahead of time, keep chilled in refrigerator.
For the filling:
- 8 oz. softened cream cheese
- 1 stick softened butter
- 1 cup sifted confectioners’ sugar
- 1 1/2 tablespoons tequila
- 1/4 teaspoon salt
Beat cheese and butter together with an electric mixer until light and fluffy.
Add remaining ingredients and beat until thoroughly blended.
Spread evenly in pre-baked crust and chill in refrigerator at least 2 hours before topping with the glaze (below.)
Ingredients For the glaze:
- 3 cups strawberries
- 1/2 cup sugar
- 2 tablespoons butter
- 2 tablespoons freshly-squeezed lime juice
- 4 tablespoons triple sec
- 2 tablespoons tequila
- 1 tablespoon cornstarch
Wash, hull and quarter the strawberries; set aside.
Combine remaining ingredients in a medium-size saucepan, bring to a boil and cook, stirring with a wire whisk, over medium heat until thickened and smooth.
Add strawberries and and boil 1 minute longer.
Allow to cool completely and spread the glaze on the chilled cheesecake.
Refrigerate the cake for at least 4 hours before serving.