Yield: 10 servings
Measure | 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 \N | 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 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.