CHOCOLATE RUM CHEESECAKE
Steps:
- Position a rack in the centre of the oven and preheat to 325F. Butter a 9 inch springform pan and cover the outsides with aluminum foil, shiny side out. In a mixing bowl, combine the graham cracker crumbs and sugar and stir to mix. Add the butter and stir until blended. Press evenly into the bottom and halfway up the sides of the pan. Refrigerate until ready to use. In a small saucepan over low heat, combine chocolate and rum and melt, stirring often, about 1 minute, set aside. In bowl of electric mixer, beat cream cheese until smooth and fluffy. Gradually add sugar and continue blending. Then beat in the sour cream and vanilla estract. Add the eggs on at a time, beating well after each addition. Remove bowl from mixer and set over pan of simmering water [not touching]. Warm mixture, stirring constantly, until completely smooth and very creamy...2 or 3 minutes. Pour 11/3 cups batter into another bowl and set aside. Add chocolate mix to remainder and whisk until blended. Set back over water and stir until creamy and smooth. Pour chocolate batter into prepared pan. Gently pour the plain batter over the top and make swirls with fork. Bake until cake is set around the edges and the centre is still a little loose, 45 to 50 minutes. Cool at room temperature. Remove the rim from pan and refridgerate overnight.
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