1 1/4 cup Graham cracker crumbs
3/4 cup sugar
2 tbsp sugar
1/4 cup unslated butter, melted
6 oz semisweet chocolate
1/4 cup rum
1 lb Cream cheese
1/2 cup sour cream
1 tbsp vanilla
Procedures : Preheat oven to 325 . Butter inside of springform pan well and cover the outside (bottom & 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 tb of the sugar and add melted butter. Press evenly on bottom and sides of pan; refrigerate until ready to use. Cut chocolate into small pieces. Melt in microwave; combine with rum. Set aside. Beat cream cheese with electric mixer until light and fluffy. Gradually beat in sugar, sour cream and vanilla.
Add eggs, one at a time. Mix well. 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 separte bowl and set aside.
Whisk remaining batter w/the chocolate, then stir over hot water until smooth. Take springform pan from refrigerator and fill w/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 temp, remove foil and rim of pan and refrigerate overnight