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Chocolate: Chocolate Rum Cheesecake

Source of Recipe

internet


List of Ingredients

1 1/4 c Graham cracker crumbs
3/4 c Sugar
2 tb Sugar
1/4 c Unsalted butter melted
6 oz Semisweet chocolate
1/4 c Rum
1 lb Cream cheese
1/2 c Sour cream
1 tb Vanilla
5 Eggs


Recipe

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 light & 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 1 1/4 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.