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1
Soften the cream cheese, and mix, adding milk a little at a time, until you get a smooth (no lumps !!)
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2
thick liquid somewhere between whipping cream and syrup in consistency.
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3
Blend in sugar on medium, until the mixture tastes like cheesecake (in fact, it IS cheesecake).
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4
Set aside.
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5
Melt chocolate in double boiler.
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6
Blend cheesecake mixture with melted chocolate.
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7
Leave on double boiler until you completely dissolve an envelope of gelatine in about 1/4 cup of hot water.
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8
Blend into the mixture, and after it has cooled a while, put it in the fridge until it thickens a little.
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9
While you wait, whip up the cream.
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10
After the mixture has thickened, fold in the whipped cream.
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11
Pour into the crust to slightly above half way.
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12
Eat remaining mixture (or fill second crust) Put in fridge to set.
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13
(an hour or two) Break eggs into a small saucepan, and remove the stringy things thathold the yolk in place.
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14
Mix to an even consistency.
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15
Mix in milk, sugar and rum to taste.
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16
Vary proportions to taste.
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17
Final mixture should be a pale yellow color.
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18
Put on low heat, and stir until thickened (the egg should cook a bit, maybe in five-ten minutes).
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19
Dissolve gelatine in 1/4 cup hot water and mix well.
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20
Set aside to cool.
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21
Once custard has cooled, pour on top of set chocolate mixture, which should now be firm.
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22
Put back in the fridge.
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23
It should set in one or two hours.
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24
If the final product seems too mushy, put in freezer about an hour or two before serving.
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25
Serve with whipped cream (use rum instead of vanilla when whipping :) ).
