1 1/4 c Graham cracker crumbs
3/4 c Sugar
2 tb Sugar
1/4 c Unslated butter; melted
6 oz Semisweet chocolate
1/4 c Rum
1 lb Cream cheese
1/2 c Sour cream
1 tb Vanilla
5 Eggs
Preheat oven to 325~. Butter inside of springform pan well & cover the
outside (bottom & sides) with a sheet of heavy-duty aluminum foil, shiny
side out. This reflects heat away from cheesecake & prevents it from baking
too fast & becoming overcooked. Mix graham cracker crumbs with 2 tb of the
sugar & add melted butter. Press evenly on bottom & sides of pan;
refrigerate until ready to use. Cut chocolate into small pieces. Melt in
microwave; combine with rum. Set aside. Beat cream cheese with electric
mixer until ight & fluffy. Gradually beat in sugar, sour cream & vanilla.
Add eggs, one at a time. Mix well. Place bowl over a pan of hot water & mix
until smooth (do not let water touch bottom of bowl). Pour about 1 1/4 cups
of this batter into a separte bowl & set aside. Whisk remaining batter
w/the chocolate, then stir over hot water until smooth. Take springform pan
from refrigerator & fill w/chocolate batter. Gently pour plain batter over
top & make swirls down into the chocolate batter with a fork. Place on
middle rack of oven & bake for 50 minutes. Cool to room temp, remove foil &
rim of pan & refrigerate overnight.
From
Yields
10 Servings