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Chocolate Rum Cheesecake




Source of Recipe


Internet


List of Ingredients




1 12-pounce package semisweet chocolate pieces
1 ½ cups graham cracker crumbs
2 tablespoons sugar
½ cup butter, melted
2 8-ounce packages cream cheese, soften
1 cup sugar
½ teaspoon salt
3 eggs
2 8-ounce cartons sour cream
1/3 cup rum
¼ cup milk


Recipe



Melt the semisweet chocolate; cool. For the crust, combine graham cracker crumbs and the 2 tablespoons sugar. Add the melted butter, stirring until well combined. Press the crumb mixture onto the bottom and 2 ½ inches up the sides of a 9-inch springform pan.

In a large mixer bowl, beat together cream cheese, the 1 cup sugar, salt and melted chocolate just until smooth. Add the eggs, beat with electric mixer on low speed just until combined. Do not overbeat. Stir in sour cream, rum and milk just until combined.

Turn the mixture into prepared graham cracker crust. Bake in a 375° F. oven for 60 to 65n minutes or until a knife inserted near the center comes out almost clean. Cool on a wire rack. Chill the cheesecake for 4 to 5 hours. Use a knife or a narrow metal spatula to carefully loosen the sides of the cheesecake from the springform pan. Serve chilled or bring to room temperature before serving.

Makes 12 servings.