Basket Filling

Basket Filling

Ingredients:
1 1/2 pounds cream cheese, room temperature
1 1/4 cups granulated sugar
1/4 teaspoon salt
3/4 cup sour cream
1 tablespoon dark rum
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract
3 large eggs
1 1/2 pint baskets strawberries, hulled, halved

Directions:
lengthwise, stems intact fresh mint sprigs, optional
Using electric mixer, beat cream cheese, sugar and salt in large bowl until smooth. Add sour cream,
rum, lemon juice and vanilla extract; beat until well blended. Add eggs and beat just until blended.
Transfer to crust.
Bake cheesecake until brown, puffed and firm in center, about 1 hour. Cool cake in pan on rack 10
minutes. Cut around pan sides to loosen crust. Cool. Cover and refrigerate overnight.
To serve, cut around pan sides to loosen cake. Release pan sides. Arrange berry halves and mint leaves
over top of cake. Serve with strawberry sauce.
Makes 10 to 12 servings.