CRUST:

1 1/4 c. graham cracker crumbs
2 tbsp. sugar
1/3 c. melted butter
1 tbsp. cinnamon

FILLING:

6 oz. bittersweet baking chocolate
1/4 c. rum
1 lb. cream cheese
3/4 c. extra fine sugar
1/2 c. sour cream
1 tbsp. vanilla extract
4 extra lg. eggs

Butter inside of springform pan. Mix graham cracker crumbs with sugar. Add melted butter and press into pan evenly. Refrigerate.

Melt chocolate with rum over low heat until melted and set aside.

With electric mixer, beat cream cheese until fluffy. Gradually beat in sugar, sour cream, and vanilla extract. Add eggs, one at a time. Mix well, place bowl over hot water and stir until completely smooth. Pour 10 oz. of batter into another bowl and set aside.

Mix remaining batter with chocolate using a whisk, then stir until smooth over hot water. Take pan from refrigerator and fill with chocolate batter. Gently pour plain batter over the top and make swirls in the batter with a fork. Bake at 325 degrees for 50 minutes. Cool at room temperature. Remove rim, and refrigerate overnight.