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.
