CHOCOLATE RUM CHEESECAKE

 

1 1/4 c. graham cracker crumbs

3/4 c. plus 2 tbsp. sugar

2 oz. (1/2 stick) unsalted butter, melted

6 oz. semi-sweet chocolate

1/4 c. rum

1 lb. cream cheese

1/2 c. sour cream

1 tbsp. vanilla extract

5 eggs

 

Preheat oven to 325 degrees. Butter inside of spring-form

pan well and cover the outside (bottom and sides) with a

sheet of heavy-duty aluminum foil, shiny side out. This

reflects heat away from cheesecake and prevents it from

baking too fast and becoming overcooked. Mix graham cracker

crumbs with 2 tablespoons of the sugar and add melted

butter. press evenly on bottom and sides of pan and

refrigerate until ready to use.

 

Cut chocolate into small pieces. Combine with rum in top of

double boiler and place over barely simmering water. (Do

not let water touch underside of top pan.) Stir gently

until chocolate is melted and smooth and set aside.

 

In bowl of electric mixer, beat cream cheese until light and

fluffy. Gradually beat in sugar, sour cream, and vanilla.

Add eggs, one at a time. Mix well and remove bowl from

mixer stand. Place bowl over a pan of hot water and mix

until smooth (do not let water touch bottom of bowl). Pour

about 1 1/4 cups of this batter into a separate bowl and

set aside. Whisk remaining batter with the chocolate, then

stir over hot water until smooth.

 

Take spring-form pan from refrigerator and fill with

chocolate batter. Gently pour plain batter over top and

make swirls down into the chocolate batter with a fork.

Place on middle rack of oven and bake for 50 minutes. Cool

to room temperature; remove foil and rim of pan and

refrigerate overnight. Serves 10 to 12.

 


Sugar Says:
People are like stained glass windows:  They sparkle and shine when the sun is 
out,
 But when the darkness sets in, their true beauty is revealed only if there is 
a light shining from within.

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