Margarita Cheesecake

1/2 cup butter, melted
1 1/4 cups finely crushed pretzels
1 Tbls. sugar
2 (8 oz.) packages cream cheese, softened
3/4 cup sugar, divided
2 Tbls. cornstarch
1/4 tsp. lemon extract
4 large eggs
1/3 cup tequila
1 1/2 tsp. finely grated lime peel, divided
1/2 tsp. vanilla extract
2 cups sour cream
1 Tbls. lime juice

Preheat oven to 325 degrees. In small mixing bowl, combine butter, pretzels and 1 Tbls. sugar. Press onto the bottom and up the sides of a 9-inch spring form pan. Bake until golden, about 6 to 8 minutes. Meanwhile, in a large mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar, cornstarch and lemon extract. Add eggs to sugar mixture, one at a time, beating well after each addition. Stir in tequila, 1 teaspoon lime peel and vanilla. Pour into crust and bake for 25 to 30 minutes or until center is almost set. Cool for 30 minutes. Increase oven heat to 425 degrees.
Meanwhile, in a medium mixing bowl, combine sour cream, remaining 1/4 cup sugar, lime juice and remaining 1/2 tsp. lime peel. Carefully spread over cooled pie. Bake for 10 minutes. Allow to cool before refrigerating for 2 hours. Serve chilled. Enjoy!