1 1/4 c. graham cracker crumbs
3 tbsp. sugar
3 tbsp. cocoa
1/3 c. butter, melted
4 (3 oz.) pkgs. cream cheese, softened
3/4 c. sugar
2 eggs
1 tbsp. vanilla extract
1 tbsp. creme de cacao
1 (8 oz.) carton commercial sour cream
1 (1 oz.) sq. unsweetened chocolate, grated
1 1/2 tsp. instant coffee granules
2 tbsp. boiling water
4 (1 oz.) sq. semi-sweet chocolate
4 eggs, separated
1/3 c. sugar
1/2 tsp. vanilla extract
2 tbsp. dark rum, divided
1 c. whipping cream
Grated chocolate

Combine graham cracker crumbs, 3 tablespoons sugar, and cocoa, mixing well. Add melted butter, stirring well. Press crumb mixture evenly into bottom and up sides of a 9-inch pie plate. Bake at 350 degrees for 8 minutes; let cool.

Beat cream cheese at high speed of an electric mixer until light and fluffy; gradually add 3/4 cup sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in 1 tablespoon vanilla and creme de cacao; beat until blended. Pour into prepared pan. Bake at 350 degrees for 30 minutes or until set. Let cool 10 minutes on a wire rack. Spread sour cream over cooled layer. Sprinkle with 1 ounce grated chocolate. Chill until firm.

Sprinkle coffee granules over boiling water in top of a double boiler; bring water in bottom of double boiler to a boil. Reduce heat to low; add semi-sweet chocolate and cook, stirring occasionally, until chocolate melts. Set aside.

Beat egg yolks at high speed of an electric mixer until thick and lemon colored. Gradually add 1/3 cup sugar, beating constantly. Gradually stir in melted chocolate mixture, 1/2 teaspoon vanilla, and 1 tablespoon rum until well blended.

Beat egg whites (at room temperature) until stiff peaks form. Stir 1/4 of egg whites into chocolate mixture. Fold chocolate mixture into remaining egg whites. Spread chocolate mixture over chilled layer. Chill thoroughly.