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1
Preheat oven to 325F.
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2
Generously butter the inside of a springform pan.
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3
Cover the outside (bottom and sides) with a sheet of heavy duty aluminum foil - shiny side out.
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4
[This reflects heat away from the cheesecake and prevents it from cooking too rapidly and overcooking].
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5
Mix the graham cracker crumbs with the 2 tablespoons of sugar.
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6
Add the melted butter.
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7
Press evenly on the bottom and sides of the pan.
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8
Refrigerate until ready to use.
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9
Cut the chocolate into small pieces.
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10
Combine with the rum in the top of a double boiler over -NOT IN- barely simmering water.
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11
Stir gently until the chocolate is melted and smooth.
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12
Set aside.
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13
Use an electric mixer to beat the cream cheese until light and fluffy.
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14
Gradually beat in the 3/4 cup of sugar, the sour cream and vanilla.
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15
Add the eggs one at a time.
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16
Mix well.
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17
Place the bowl over a pan of (very)hot water [but do NOT let the water touch the bottom of the bowl].
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18
Use ahand held electric mixer to mix until smooth.
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19
Pour about 1-1/4 cups of this mixture (per cheesecake) into a separate bowl and set aside.
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20
Whisk the remaining batter with the chocolate.
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21
Stir [the same way as before] over (very) hot water until smooth.
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22
Take the springform pan from the refrigerator.
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23
Pour in the chocolate batter.
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24
Gently pour the plain batter over.
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25
Make swirls of chocolate batter down the middle by using a fork.
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26
Place on the middle rack of the oven.
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27
Bake for 50 minutes.
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28
Cool to room temperature.
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29
Remove the foil and the rim of the pan.
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30
Refrigerate overnight.
