Combine pretzel crumbs and butter; firmly press on bottom and 1 1/2 inches up
sides of a 9-inch springform pan.
Bake at 325 degrees F for 8 to 10 minutes; set crust aside.
Place strawberries in container of electric blender; process until smooth, stopping
once to scrape down sides. Reserve 1/2 cup puree.
Beat cream cheese at medium speed with electric mixer until fluffy. Gradually
add sugar, beating well. Add eggs, one at a time, beating after each addition. Stir
in lime juice, tequila and liqueur. Pour into prepared pan; pour reserved strawberry
puree on top in a circle, and gently swirl batter with a knife.
Bake at 325 degrees F for 1 hour and 10 minutes (center will be soft).
Remove from oven, and run knife around edge of pan to release sides. Return to
oven; turn oven off, and leave cheesecake in oven 30 minutes.
Remove from oven, and let cool completely on a wire rack.
Remove from pan; cover with plastic wrap, and chill 8 hours. (Do not cover with
Garnish, if desired, with lime slices and fresh strawberries.
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