Strawberry Cheesecake - crackers

Method

• Preheat oven to 350°F.
• For the crust, break up the crackers and process them in a food processor until chopped fine. Add the sugar and butter and process again until thoroughly combined. Press the mixture into the bottom and part way up the sides of a springform pan.
• For the filling, put the cream cheese in the food processor and whiz it up till smooth. Add the sugar and vanilla and process again to combine.
• Using an electric mixer, beat the egg whites until nearly stiff. Add the egg whites to the cream cheese mixture in the food processor and pulse just enough to combine. Pour batter into prepared pan. Bake for 35 minutes or more, until the center is nearly set.
• For the topping, combine sour cream, sugar and vanilla in a small bowl and mix until blended. Remove cake from oven and carefully spread with sour cream mixture. Return to oven and bake another 5-10 minutes.
• Cool completely. Cover with plastic wrap and refrigerate overnight.
• Place the strawberries and the water in a sauce pan. Bring to a boil. Add sugar and stir. Reduce heat to a simmer and cook until thickened. Remove from heat, add rum and stir. Allow to cool and then chill.
• To serve, run a knife around the edge of the cake and remove the pan sides. Slice and top with a generous helping of the strawberry mixture.