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1
Position a rack in the center of an oven and preheat to 325 degrees F. Butter a 9-inch springform pan and cover the outside with aluminum foil, shiny side out.
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2
In a mixing bowl, combine the graham cracker crumbs and granulated sugar and stir to mix.
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3
Add the butter and stir until blended.
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4
Press the mixture evenly into the bottom and halfway up the sides of the pan.
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5
Refrigerate until ready to use.
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6
In a small saucepan over low heat, combine the chocolate and rum and melt, stirring often, about 1 minute; set aside.
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7
In the bowl of an electric mixer, beat the cream cheese until smooth and fluffy.
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8
Gradually add the superfine sugar and continue beating until blended.
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9
Then beat in the sour cream and vanilla extract.
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10
Add the eggs one at a time, beating well after each addition.
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11
Remove the bowl from the mixer and set it over a pan of simmering water but not touching the water.
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12
Warm the mixture, stirring constantly, until completely smooth and very creamy, 2 to 3 minutes.
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13
Pour 1 1/3 cups of the batter into another bowl and set aside.
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14
Add the chocolate mixture to the remaining batter and whisk until blended.
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15
Set the bowl back over the simmering water and stir until creamy and smooth.
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16
Pour the chocolate batter into the prepared pan.
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17
Gently pour the plain batter over the top and make swirls in the batter with a fork.
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18
Bake until the cake is set around the edges and the center is still a little loose, 45 to 50 minutes.
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19
Cool to room temperature, remove the rim from the pan and refrigerate overnight.
