1 1/2 cups
Bake at 325 degrees F for 8 to 10 minutes; set crust aside.
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 325 degrees F 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.