GRAHAM CRACKER CRUST:

3/4 c. graham cracker crumbs
1/4 stick of butter, softened
2 tbsp. sugar

CHOCOLATE CREAM CHEESE FILLING:

3 pkgs. (8 oz. each) cream cheese, softened
1 c. sugar
2 eggs
8 sq. (1 oz. each) semi-sweet chocolate, melted & cooled
3/4 c. dairy sour cream
7 tbsp. strong coffee
2 tbsp. heavy cream
1 tbsp. dark rum

Preheat oven to 350 degrees. Prepare graham cracker crust: Combine crumbs, butter and sugar and mix well. Press crumb mixture into bottom of 8 inch springform pan. Set aside.

Prepare chocolate cream cheese filling: Combine cream cheese, sugar and eggs. Blend well. Add chocolate, sour cream, coffee, heavy cream and rum. Blend well and pour over crust. Bake for 45 minutes. Turn oven off and prop oven door open slightly. Leave cheesecake in oven with door ajar for 1 hour. Remove the pan from the oven and cool. Refrigerate overnight. Loosen sides of pan and remove. Let cake stand 15 minutes before serving.