Chocolate Cheesecake

By akselden

Ingredients

• 1 1/4 cups graham cracker crumbs
• 2 Tbs. sugar
• 2 oz. melted butter
• 6 oz. bittersweet chocolate
• 1/4 cup rum
• 1 lb. cream cheese
• 3/4 cup extra fine sugar
• 1/2 cup sour cream
• 1 Tbs. vanilla extract
• 4 extra-large eggs

Preparation

Step 1

Line the outside of a 9" spring form pan with aluminum foil, shiny side out. Butter inside of pan. Mix 1 1/4 cups graham cracker crumbs with 2 Tbs. sugar, add 2 oz. melted butter and press into pan evenly; refrigerate. Melt 6 oz. bittersweet chocolate with 1/4 cup rum over low heat and set aside. With electric mixer, beat 1 lb. cream cheese until fluffy. Gradually beat in 3/4 cup extra fine sugar, 1/2 cup sour cream, and 1 Tbs. vanilla extract. Add 4 extra-large eggs, one at a time. Mix well, place bowl over hot water and stir until smooth. Set aside 10oz. of batter. Mix remaining batter with chocolate using a whisk, then stir over hot water until smooth. Remove pan from refrigerator and fill with chocolate batter. Gently pour plain batter over the top and make swirls with a fork. Bake at 325° for 50 min. Cool, remove rim and refrigerator.