Gino Cofacci's Chocolate Rum Cheesecake

Directions

1. Preheat oven to 325 degrees. 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 Tbsp. of sugar. Add in the melted butter. Press proportionately on the bottom and sides of the pan. Chill till ready to use. Cut the chocolate into small pcs. Combine with the rum in the top of a double boiler over -NOT IN- barely simmering water. Stir gently till the chocolate is melted and smooth. Set aside. Use an electric mixer to beat the cream cheese till light and fluffy. Gradually beat in the 3/4 c. of sugar, the lowfat sour cream and vanilla. Add in the Large eggs one at a time. Mix well. Place the bowl over a pan of (very) warm water [but don't let the water touch the bottom of the bowl]. Use a hand held electric mixer to mix till smooth. Pour about 1 1/4 c. of this mix (per cheesecake)
2. into a separate bowl and set aside. Whisk the remaining batter with the chocolate. Stir [the same way as before] over (very) warm water till 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 min. Cold to room temperature. Remove the foil and the rim of the pan. Chill overnight.