Key Lime Curd Tequila Cheesecake

For Crust:

1. Preheat oven to 350 degrees F.
2. Mix together crushed pretzels and sugar, add butter and mix well.
3. Press into a buttered 9-inch spring form pan and bake for 10 minutes, let cool.

For Filling:

1. Mix softened cream cheese, sugar and cornstarch until well blended using an electric mixer.
2. Mix in eggs, one at a time.
3. Mix in Key Lime Curd, tequila and triple sec and pour mixture over baked crust.
4. Bake at 350 degrees F for 15 minutes, then lower oven to 200 degrees F and bake for another 1 hour and 10-15 minutes, or until the center is set and filling does not look loose or wet.
5. Run a knife around the inside edges of the pan to loosen, but do not release cake from pan, let sit for 15 minutes and chill in refrigerator overnight, uncovered.

For Glaze:

1. In a small saucepan combine Key Lime Curd and frozen limeade, mix in cornstarch using a whisk.
2. Whisking constantly, cook on stove until mixture thickens and starts to bubble and all 3 ingredients are smooth, remove from heat and whisk in tequila and triple sec.
3. Release springform top from chilled cake and spread glaze over cake.
4. Return to refrigerator and chill well until glaze has set.