Chocolate Rum Cheesecake

Directions

Preheat oven to 325℉ (160℃).

Butter inside of springform pan well andamp; cover the outside (bottom andamp; sides) with a sheet of heavy-duty aluminum foil, shiny side out.

This reflects heat away from cheesecake andamp; prevents it from baking too fast andamp; becoming overcooked.

Mix graham cracker crumbs with 2 tablespoons of the sugar andamp; add melted butter.

Press evenly on bottom and 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 light and fluffy.

Gradually beat in sugar, sour cream and vanilla.

Add eggs, one at a time. Mix well.

Place in bowl over a pan of hot water and mix until smooth (do not let water touch bottom of bowl).

Pour about 1¼ cups of this batter into a separte bowl and set aside.

Whisk remaining batter with the chocolate, then stir over hot water until smooth.

Take springform pan from refrigerator and fill with chocolate batter.

Gently pour plain batter over top and make swirls down into the chocolate batter with a fork.

Place on middle rack of oven and bake for 50 minutes.

Cool to room temperature, remove foil and rim of pan and refrigerate overnight.