CRUST:

1/2 c. butter, melted
1 1/4 c. finely crushed salted pretzels
1 tbsp. sugar

FILLING:

2 (8 oz.) pkgs. cream cheese, softened
1/2 c. sugar
3 individual serving packets Margarita mix (dry)
4 eggs
1/3 c. tequila
1 tsp. grated lime peel
1/2 tsp. vanilla extract

TOPPING:

2 c. dairy sour cream
1/4 c. sugar
1 tbsp. fresh lime juice
1/2 tsp. grated lime peel
Lime slices (opt.)
Fresh mint (opt.)

Preheat oven to 375 degrees. For crust, combine all ingredients. Press onto bottom and part way up sides of a 9" springform pan. Bake until golden, 6 to 8 minutes. Cool on wire rack while preparing filling.

For filling, beat cream cheese until fluffy. Add sugar and Margarita mix; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in tequila, lime peel and vanilla.

Pour into baked crust. Bake at 375 degrees for 25 to 30 minutes.

For topping, combine all ingredients. Carefully spread over top of cake. Bake in preheated 425 degree oven for 10 minutes. Cool on wire rack, then refrigerate several hours or overnight. To serve, place on serving plate. Carefully remove sides of springform pan. Garnish with lime slices and mint, if desired. NOTE: Cheesecake can also be made omitting tequila. Reduce eggs to 3.