8 oz. semi-sweet chocolate
4 egg yolks
1 c. sugar
1 1/2 tsp. vanilla
1 (8 oz.) pkg. cream cheese, cut into pieces at room temperature
1 3/4 c. chilled whipping cream
1 c. fresh brewed strong coffee, cooled
1/4 c. dark rum or (kahlua)
1 (12 oz.) prepared pound cake (or store bought), cut into 4 x 1 x 1/2 inch strips

In processor finely chop chocolate, set aside. In processor mix sugar, egg yolks; add vanilla and process until pale yellow. Add cheese gradually and blend until smooth. Transfer to a bowl. Cover and chill 1 hour. Beat whipping cream until stiff. Fold into cream cheese mixture. Cover and chill 1 hour (can be prepared 2 days ahead.) Pour strong coffee into large shallow dish. Dip cake strips in coffee to coat completely. Arrange strips on bottom of shallow dish. Sprinkle with half of chocolate, top with chilled cheese mixture. Sprinkle with remaining chocolate. Cover and refrigerate at least 2 hours.