Chocolate rum cheesecake

10 servings

Ingredients

Quantity Ingredient
1¼ cup Graham cracker crumbs
¾ cup Sugar
2 tablespoons Sugar
¼ cup Unslated butter; melted
6 ounces Semisweet chocolate
¼ cup Rum
1 pounds Cream cheese
½ cup Sour cream
1 tablespoon Vanilla
5 Eggs

Directions

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 1¼ 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.

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