Chocolate Rum-Vanilla Cheesecake Recipe

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Type: Chocolate Rum-Vanilla Cheesecake Free Cooking Recipe – Dessert


Ingredients / Directions
1 1/4 cup(s) Graham cracker crumbs
3/4 cup(s) sugar
2 tbsp sugar
1/4 cup(s) unslated butter
6 oz semisweet chocolate
1/4 cup(s) rum
1 lb Cream cheese
1/2 cup(s) sour cream
1 tbsp vanilla
5 eggs Preheat oven to 325 . Butter inside of springform pan well and cover the outside (bottom & sides) with a sheet of heavy-duty aluminum foil
shiny side out. This reflects heat away from cheesecake and prevents it from baking too fast and becoming overcooked. Mix graham cracker crumbs with 2 tb of the sugar and add melted butter. Press evenly on bottom and sides of pan; refrigerate until ready to use. Cut chocolate into small pieces. Melt in microwave; combine with rum. Set aside. Beat cream cheese with electric mixer until light and fluffy. Gradually beat in sugar
sour cream and vanilla.
Add eggs
one at a time. Mix well. Place bowl over a pan of hot water and mix until smooth (do not let water touch bottom of bowl). Pour about 1 1/4 cup(s)s of this batter into a separte bowl and set aside.
Whisk remaining batter w/the chocolate
then stir over hot water until smooth. Take springform pan from refrigerator and fill w/chocolate batter. Gently pour plain batter over top and make swirls down into the chocolate batter with a fork. Place on middle rack of oven and bake for 50 minutes. Cool to room temp
remove foil and rim of pan and refrigerate overnight.

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