Daiquiri Cheesecake with Strawberry Sauce

2 cups graham cracker crumbs
2 1/4 cups granulated sugar, divided use
1 stick (1/2 cup) butter or margarine, melted
3 (8-ounce) packages cream cheese
1 (8-ounce) container sour cream
3 large eggs
2 teaspoons grated lime rind
3 tablespoons fresh lime juice, divided use
1/4 cup light rum, divided use
1 quart fresh strawberries, divided use
Garnish: strawberry leaves

1. Stir together cracker crumbs, 1/2 cup sugar, and butter; firmly press into bottom and halfway up sides of a 9-inch springform pan. Bake at 325*F (160*C) for 5 minutes.
2. Beat cream cheese and 1 cup sugar at medium speed with an electric mixer until fluffy. Add sour cream, eggs, lime rind, 2 tablespoons lime juice, and 2 tablespoons rum, beating just until blended. Pour into prepared pan.
3. Bake at 350*F (175*C) for 1 hour. Run a knife around edge to release sides from pan. Cool on a wire rack. Cover and chill 8 hours.
4. Cut 1 cup strawberries in half, and toss with 1/2 cup sugar; chill.
5. Combine remaining strawberries, remaining 1/4 cup sugar, remaining 1 tablespoon lime juice, and remaining 2 tablespoons rum in a small saucepan. Bring to a boil over medium-high heat, stirring often; reduce heat, and simmer 8 to 10 minutes or until mixture reaches syrup consistency. Cool.
6. Process cooked strawberry mixture in a blender until smooth. Pour through a wire-mesh strainer into a bowl. Chill.
7. Serve strawberries and sauce over cheesecake. Garnish, if desired.

Makes 12 to 16 servings.