3/4 c. graham crackers (5-6 crackers)
1/4 c. unsalted butter
2 tbsp. sugar

Preheat oven 350 degrees. Combine above ingredients in blender or food processor. Combine well. Press into 8 inch springform pan. Set aside.

3 (8 oz.) pkgs. cream cheese
1 c. sugar
8 (1 oz.) sq. semi-sweet chocolate, melted and cooled
2 eggs
2 tbsp. heavy cream
1 tbsp. dark rum
3/4 c. sour cream
7 tbsp. strong coffee

Combine cream cheese, sugar and eggs in food processor. Cover and combine until smooth and well blended. Add remaining ingredients, whirl until well blended. Pour on top of crust. Bake 45 minutes, turn oven off, prop door ajar for 1 hour. Remove from oven and cool on wire rack. Refrigerate overnight. Let stand 15 minutes before serving. Serves 10.