CRUST:

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

Line outside of 9 inch springform pan with aluminum foil, shiny side out. Butter inside of pan. Mix graham cracker crumbs with sugar, add melted butter and press into pan evenly. Refrigerate.

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

Melt chocolate with rum over low heat and set aside. Beat cream cheese with electric mixer until fluffy. Gradually beat in extra fine sugar, sour cream and vanilla. Add eggs, one at a time. Mix well, making certain mixture is completely smooth before proceeding. Pour 10 ounces of batter into another bowl and set aside. Mix remaining batter with chocolate using a whisk, then stir until smooth. Pour chocolate batter over the crust. gently spoon plain batter over the top and make swirls in the batter with a fork. Bake at 325 degrees for 50 minutes.

Cool to room temperature, remove rim and refrigerate overnight.