CRUST:

1/4 lb. butter
2 c. finely ground crumbs (like Nabisco wafers)
1/4 c. sugar

FILLING:

4 (8 oz.) cream cheese
1 1/4 c. sugar
1 tbsp. dark rum
2 tsp. vanilla
3 1/2 oz. sweet chocolate, melted
Pinch of salt
4 lg. eggs
1/2 c. German chocolate chopped into chip size bits

TOPPING:

2 c. sour cream
1/4 c. sugar
1 tsp. almond extract

For Crust: Melt butter and combine with wafer crumbs and sugar. Press on bottom and up sides of ungreased 10 inch springform pan.

Filling: Combine softened cream cheese, sugar, vanilla, rum, chocolate and salt; mix well. Add eggs, beating on lowest speed. Stir in chocolate bits. Pour filling over crust and bake for 40 minutes at 350 degrees. Remove from oven and let stand for 10 minutes.

For Topping: Combine sour cream, sugar and almond extract, with a rubber spatula in a mixing bowl. Spread evenly over top and put back in oven for 10 more minutes.

Remove from oven and place in refrigerator to cool immediately. This prevents cracks from forming. If cream cheese and eggs are not at room temperature add 5 minutes to first cooking time.