CRUST:

1/4 lb. lightly salted butter
2 c. very finely ground crumbs from Nabisco famous wafers
1/4 c. sugar

Melt butter over low heat; combine with crumbs and sugar until well blended. Press mixture over sides and bottom of an ungreased 10-inch springform pan.

FILLING:

2 lbs. (4 8 oz. pkgs.) cream cheese
1 1/4 c. sugar
1 tbsp. Myers' rum
1 1/2 tsp. Wagner's vanilla extract
Pinch salt
4 lg. eggs
1 1/2 oz. Maillard's Eagle or Baker's German sweet chocolate, melted
1/2 tsp. Progresso or Femine instant espresso

With a mixer, combine cream cheese and sugar and beat 2 minutes (or until soft). Add rum, vanilla and salt and blend thoroughly. Add eggs, one at a time, keeping mixer on lowest speed to prevent too much air from destroying the proper consistency of the batter; mix just until each egg is incorporated into the batter.

Reserve 1 cup of batter. Pour the remainder into the crust. Add the melted chocolate and instant espresso to the reserved cup of batter and blend well. Pour chocolate mixture into center of batter in the pan and cut through with a knife to achieve a swirl effect, but keep most of the chocolate in the center.

Bake in a preheated 350 degree oven for 1 hour. (If ingredients were not at room temperature, add 5 minutes to baking time.) Remove cake from oven and let stand on a counter top for 10 minutes while preparing topping (this is an essential step).

TOPPING:

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

Combine sour cream, sugar, and almond extract. Spread over top of cake and return to 350 degree oven for 10 minutes. Remove cake from oven and refrigerate immediately.