1 1/3 c. chocolate wafer crumbs
2 tbsp. sugar
1/4 tsp. ground cinnamon
1/4 c. butter, softened
1 1/2 c. semi-sweet chocolate morsels
2 eggs
1/2 c. sugar
2 tsp. rum
1 (8 oz.) carton commercial sour cream
2 (8 oz.) pkg. cream cheese, cubed and softened
2 tbsp. butter, melted
Whipped cream
Chocolate leaves

Combine wafer crumbs, 2 tablespoons sugar, cinnamon, and 1/4 cup butter; mix well. Firmly press into bottom of a 10-inch springform pan; set aside.

Melt chocolate morsels over hot water in top of a double boiler. Set aside.

Combine eggs, 1/2 cup sugar, rum and sour cream in container of an electric blender; process 15 seconds. Continue blending, and gradually add chocolate and cream cheese. Add melted butter; blend well. Pour cheese mixture into chocolate crust. Bake at 325 degrees for 45 minutes or until cheesecake is set in center.

Cool at room temperature for at least 1 hour. Chill at least 6 hours. Remove sides of springform pan.

Before serving, garnish with whipped cream and chocolate leaves. Yield: 10 to 12 servings. "Pure heaven!"