1 Graham cracker crust
6 oz Bittersweet Chocolate
1/4 c Rum
1 lb Cream Cheese
3/4 c Extra Fine Sugar
1/2 c Sour Cream
1 tb Vanilla Extract
4 Extra large Eggs
Preheat the oven to 325 degrees. Prepare the graham cracker crust in a
springform pan. Refrigerate the pan until needed. Melt the chocolate
over low heat. Add the rum. Set aside. Beat the cream cheese until
fluffy. Gradually beat in the sugar, sour cream and vanilla. Beat in
the eggs, one at a time. Mix well. Place the bowl over HOT(!) water
and stir until smooth. Pour one quarter of the batter into another
bowl. Set aside. Mix the chocolate into the remaining batter. Stir
over HOT(!) water until smooth. Take the springform pan from the
refrigerator. Pour in the chocolate batter. Gently pour the plain
batter over the top of the chocolate batter. Form swirls in the
batter with a fork (some of the chocolate should show). Bake for 50
minutes. Cool to room temperature. Remove the rim from the springform
pan. Refrigerate overnight. Serve.
Yields
12 servings