Chocolate Rum Cheesecake

Directions

1. Preheat oven to 325 . Butter inside of springform pan well & cover the outside (bottom & sides) with a sheet of heavy-duty aluminum foil, shiny side out. This reflects heat away from cheesecake & prevents it from baking too fast & becoming overcooked. Mix graham cracker crumbs with 2 tb of the sugar & add in melted butter. Press proportionately on bottom & sides of pan; chill till ready to use. Cut chocolate into small pcs. Heat in microwave; combine with rum. Set aside. Beat cream cheese with electric mixer till ight & fluffy. Gradually beat in sugar, lowfat sour cream & vanilla.
2. Add in Large eggs, one at a time. Mix well. Place bowl over a pan of warm water & mix till smooth (don't let water touch bottom of bowl). Pour about 1 1/4 c. of this batter into a separte bowl & set aside. Whisk remaining batter w/the chocolate, then stir over warm water till smooth. Take springform pan from refrigerator & fill w/chocolate batter. Gently pour plain batter over top & make swirls down into the chocolate batter with a fork. Place on middle rack of oven & bake for 50 min. Cold to room temp, remove foil & rim of pan & chill overnight.