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Chocolate Rum Cheesecake
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1-1/4 cup Graham cracker crumbs
3/4 cup sugar
2 tbl sugar
1/4 cup unsalted butter -- melted
6 oz semisweet chocolate
1/4 cup rum
1 lb cream cheese
1/2 cup sour cream
1 tbl 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 tbl 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 with 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 the oven & bake for 50 minutes. Cool to room temp, remove foil & rim of pan & refrigerate overnight.
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