16 oz. cream cheese
3 eggs
3/4 c. sugar
1 1/2 tbsp. dark rum (Bacardi)
1 c. sour cream
3 tbsp. sugar
1 tbsp. dark rum (Stroh)

Blend together in mixer until creamy the cream cheese, eggs, 3/4 cup sugar and 1 1/2 tablespoons dark rum. Pour into extra-serving size graham cracker Ready-Crust.

Bake at 350°F for 40 to 45 minutes. Edges will puff, center will be mostly set.

While pie is baking, stir the sour cream, 3 tablespoons sugar and 1 tablespoon dark rum.

When pie is done, remove from oven. Raise temperature to 375°F, then carefully spread sour cream topping over pie. Return to the oven and bake 5 minutes. Let cool to room temperature, then cover and refrigerate.