Chocolate Cheesecake

6 oz. bittersweet chocolate
1/4 cup rum
1 1b. cream cheese
3/4 cup extra fine sugar
1/2 cup sour cream
1 Tbs. vanilla extract
4 extra large eggs
Prepare graham cracker crust, press into base and sides of 9" spring
form pan and refrigerate. Melt 6 oz. bittersweet chocolate with
1/4 cup rum over low heat, set aside. Beat 1 lb. cream cheese until
fluffy. Gradualy beat in 3/4 cup extra fine sugar, 1/2 cup sour
cream and 1 Tbs. vanilla extract. Add 4 extra large eggs, one at a
time. Mix well, place bowl over hot water and stir until smooth.
Pour 10oz. of batter into another bowl, set aside. Mix remaining
batter with chocolate, stir over hot water until smooth. Take
springform pan from refrigator, fill with chocolate batter. Gently
pour plain batter over the top and make swirls in the batter with fork.
Bake at 325 for 50 min. Cool to room temperature, remove rim and
refrigerate overnight.