Gino Cofacci's Chocolate Rum Cheesecake

Instructions

Preheat oven to 325°F. Generously butter the inside of a springform pan. Cover the outside (bottom and sides) with a sheet of heavy duty aluminum foil - shiny side out. [This reflects heat away from the cheesecake and prevents it from cooking too rapidly and overcooking]. Mix the graham cracker crumbs with the 2 tablespoons of sugar. Add the melted butter. Press evenly on the bottom and sides of the pan. Refrigerate until ready to use.

Cut the chocolate into small pieces. Combine with the rum in the top of a double boiler over -NOT IN- barely simmering water. Stir gently until the chocolate is melted and smooth. Set aside.

Use an electric mixer to beat the cream cheese until light and fluffy. Gradually beat in the 3/4 cup of sugar, the sour cream and vanilla. Add the eggs one at a time. Mix well. Place the bowl over a pan of (very)hot water [but do NOT let the water touch the bottom of the bowl]. Use ahand held electric mixer to mix until smooth. Pour about 1-1/4 cups of this mixture (per cheesecake) into a separate bowl and set aside. Whisk the remaining batter with the chocolate. Stir [the same way as before] over (very) hot water until smooth.

Take the springform pan from the refrigerator. Pour in the chocolate batter. Gently pour the plain batter over. Make swirls of chocolate batter down the middle by using a fork. Place on the middle rack of the oven. Bake for 50 minutes. Cool to room temperature. Remove the foil and the rim of the pan. Refrigerate overnight.

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