1 1/2 c. finely crushed crisp oatmeal cookies (12 to 14 cookies)
1/4 c. butter, melted
1/4 c. rum
1 tbsp. instant coffee crystals
3 (8 oz.) pkgs. cream cheese, softened
1 c. sugar
4 sq. (4 oz.) semi-sweet chocolate, melted and cooled
2 tbsp. all-purpose flour
1 tsp. vanilla
3 eggs
Whipped cream (optional)
Chocolate curls (optional)
Fresh or frozen and thawed raspberries (optional)
Fresh mint leaves (optional)

In a mixing bowl toss together crushed cookies and butter until well combined. Press onto the bottom and 1 1/2 inches up the sides of a 9 inch springform pan.

Stir together rum and coffee crystals. In a large mixer bowl beat cream cheese, sugar, chocolate, flour and vanilla just until combined. Add eggs all at once. Beat just until combined. Do not overbeat. Stir in rum mixture. Pour mixture into crumb crust.

Bake in a 350°F oven for 50 to 60 minutes or until center appears to be set; cool for 10 minutes. With a knife or small metal spatula loosen sides of cheesecake from pan; remove sides of pan. Let cheesecake stand at room temperature about 2 hours or until cool. Chill until serving time.

Garnish with whipped cream, chocolate curls, raspberries and mint leaves, if desired.

Makes 12 servings.