1 1/2 C. pretzel crumbs
1/2 C. butter or margarine, melted
1 C. fresh strawberries, hulled
24 oz. cream cheese, softened
1 C. sugar
4 large eggs
1/4 C. fresh lime juice
1/4 C. tequila
1/4 C. Triple Sec
Lime slices; fresh strawberries

Combine pretzel crumbs and butter; firmly press on bottom and 1 1/2 inches up sides of a 9-inch springform pan. Bake at 325ºF 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 purée.

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 purée on top in a circle, and gently swirl batter with a knife. Bake at 325ºF 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 aluminum foil.)

Garnish, if desired, with lime slices and fresh strawberries.