Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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 ight 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.

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