Daiquiri Chiffon Cheesecake with Pretzel Crust

1 ¼ cups crushed pretzels

½ cup white sugar

⅜ cup butter, melted

1 (8 ounce) package cream cheese

1 ½ cups milk

1 (3.5 ounce) package instant vanilla pudding mix

½ cup lime juice

1 teaspoon rum flavored extract

2 teaspoons grated lime zest

1 teaspoon grated lemon zest

1 (8 ounce) container frozen whipped topping, thawed

lime zest, garnish

2 limes, thinly sliced

Preheat oven to 400 degrees F (200 degrees C).

To Make Crust: In a medium bowl, combine pretzel crumbs, sugar and butter. Press mixture into the bottom and 1 3/4 inches up the side of a 9 inch springform pan.

Bake in preheated oven for about 10 minutes, or until firm and lightly browned. Remove from oven and let cool completely.

To Make Filling: Allow cream cheese to reach room temperature. In a large bowl, beat cream cheese until smooth. In a separate bowl, combine pudding mix and milk, then mix in with cream cheese. Beat in lime juice, rum extract and lime and lemon zest.

Fold 1/2 of the whipped topping into the mixture, then pour into cooled crust. Cover and refrigerate for at least 8 hours. Garnish with remaining whipped topping, lime zest and slices, if desired.