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Chocolate Rum-Vanilla Cheesecake

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Recipe Ingredients

1 1/4 cup Graham cracker crumbs
3/4 cup sugar
2 tbsp sugar
1/4 cup unslated butter, melted
6 oz semisweet chocolate
1/4 cup rum
1 lb Cream cheese
1/2 cup sour cream
1 tbsp vanilla
5 eggs

Cooking Procedures

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 cups 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. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

b. chopped almonds. 1/2 lb. chopped citron. Add enough boiled icing to make a soft paste. 148 CONSERVATION RECIPES ICINGS LEMON FILLING 1 lemon (juice and grated rind). 1 cup sugar. 2 tblsp. butter or chicken fat. 2 eggs or 4 yolks. Simmer together for ten minutes, cool and spread. JELLY OR JAM FILLING & 1 egg white, whisked lightly. 1 glass jelly or raspberry jam. Whip fifteen minutes. Spread between cake layers. Mrs. T. M. Shearman. ENGLISH CREAM FILLING 1 cup scalded

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