Gino Cofacci’s Chocolate Rum Cheesecake

Preheat oven to 325 degrees. Generously butter the inside of a springform
pan. Cover the outside (bottom and sides) with a sheet of heavy duty
aluminum foil – shiny side out(!). [This reflects heat away from the
cheesecake and prevents it from cooking too rapidly and overcooking]. Mix
the graham cracker crumbs with the 2 tablespoons of sugar. Add the melted
butter. Press evenly on the bottom and sides of the pan. Refrigerate until
ready to use. Cut the chocolate into small pieces. Combine with the rum in
the top of a double boiler over -NOT IN- barely simmering water. Stir
gently until the chocolate is melted and smooth. Set aside. Use an electric
mixer to beat the cream cheese until light and fluffy. Gradually beat in
the 3/4 cup of sugar, the sour cream and vanilla. Add the eggs one at a
time. Mix well. Place the bowl over a pan of (very) hot water [but do NOT
let the water touch the bottom of the bowl]. Use a hand held electric mixer
to mix until smooth. Pour about 1 1/4 cups of this mixture (per cheesecake)
into a separate bowl and set aside. Whisk the remaining batter with the
chocolate. Stir [the same way as before] over (very) hot water until
smooth. Take the springform pan from the refrigerator. Pour in the
chocolate batter. Gently pour the plain batter over. Make swirls of
chocolate batter down the middle by using a fork. Place on the middle rack
of the oven. Bake for 50 minutes. Cool to room temperature. Remove the foil
and the rim of the pan. Refrigerate overnight.