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Add a photoServings: 10
Ingredients
- 1 1/4 c. Graham cracker crumbs
- 3/4 c. Sugar
- 2 Tbsp. Sugar
- 1/4 c. Unslated butter, melted
- 6 ounce Semisweet chocolate
- 1/4 c. Rum
- 1 lb Cream cheese
- 1/2 c. Lowfat sour cream
- 1 Tbsp. Vanilla
- 5 x Large eggs
Directions
- Preheat oven to 325 . Butter inside of springform pan well & cover the outside (bottom & sides) with a sheet of heavy-duty aluminum foil, shiny side out. This reflects heat away from cheesecake & prevents it from baking too fast & becoming overcooked. Mix graham cracker crumbs with 2 tb of the sugar & add in melted butter. Press proportionately on bottom & sides of pan; chill till ready to use. Cut chocolate into small pcs. Heat in microwave; combine with rum. Set aside. Beat cream cheese with electric mixer till ight & fluffy. Gradually beat in sugar, lowfat sour cream & vanilla.
- Add in Large eggs, one at a time. Mix well. Place bowl over a pan of warm water & mix till smooth (don't let water touch bottom of bowl). Pour about 1 1/4 c. of this batter into a separte bowl & set aside. Whisk remaining batter w/the chocolate, then stir over warm water till smooth. Take springform pan from refrigerator & fill w/chocolate batter. Gently pour plain batter over top & make swirls down into the chocolate batter with a fork. Place on middle rack of oven & bake for 50 min. Cold to room temp, remove foil & rim of pan & chill overnight.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 10 servings | |
| Calories 508 | |
| Calories from Fat 280 | 55% |
| Total Fat 32.11g | 40% |
| Saturated Fat 16.8g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 160mg | 53% |
| Sodium 388mg | 16% |
| Potassium 308mg | 9% |
| Total Carbs 47.66g | 13% |
| Dietary Fiber 3.8g | 13% |
| Sugars 26.67g | 18% |
| Protein 10.29g | 16% |
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