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1
Pre-heat oven to 180C.
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2
(350F.).
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3
Blend the biscuits and melted butter in a processor, until paste-like.
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4
Spread out the mixture flat in a greased baking tin; leave in the refrigerator for 15 minutes.
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5
Combine the raisins and rum in a small pan and heat.
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6
Remove from the heat and let the raisins marinade as they cool.
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7
To make the filling, place the cheese, sugar and salt in the large bowl of an electronic mixer.
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8
On a medium speed, beat until smooth.
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9
Scrape the sides of the bowl with a spatula and then turn the speed up to high; continue to beat until nice and creamy.
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10
Stop the machine and add some sour cream and vanilla and continue to beat until all the ingredients are well combined.
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11
Pour in the melted chocolate and beat together well.
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12
Remove the bowl and fold in the rum and raisin mixture.
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13
Pour into the prepared springform pan, tapping once or twice on a firm surface to level the mixture.
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14
Set the pan in the centre of a slightly larger baking pan.
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15
Pour enough hot water into the larger pan to reach halfway up the sides of the spring form pan, but not above the foil.
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16
Carefully place both pans in the oven and bake until the top is lightly golden and slightly firm in the centre, about an hour and 10 minutes.
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17
The cake will become firm as it cools down.
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18
Remove the pans from the oven and carefully lift out the springform pan.
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19
Place on a rack and let it cool completely.
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20
Refrigerate, uncovered, overnight.
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21
To serve, dip a knife into warm water and run the knife around the inside of the springform pan and remove the outer ring.
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22
To cut into slices, dip the knife into warm water as necessary.
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23
Shiny chocolate sauce: Break the chocolate into squares and melt it with the butter in a bowl over a pan of hot water.
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24
Stir in the sugar and syrup until dissolved, then pour in the milk and continue to cook stirring often until the sauce thickens.
