Chocolate Rum Cheesecake

1 1/2 -2 cups graham cracker crumbs
2 tablespoons sugar
1/3 butter, softened or melted

Combine the three and mix well. Spread the mixture on the bottom of a greased/buttered 9 inch spring form pan.

16 ounces (2 cups) (Philadelphia) cream cheese (Not light! Not diet! Not low fat!)
12-13 ounces melted semisweet chocolate chips
1 cup white sugar
1/4 teaspoon salt
3 eggs

16 ounces (2 cups) sour cream (Not light. Not diet. Not low fat.)
1/3 cup milk
1.4 cup rum

Turn the oven to 375'F and add a pan of water.

Beat together cream cheese, melted chocolate, sugar and salt until smooth. Add eggs, beat at low speed until just combined. Don't over beat. In another bowl, mix sour cream, milk and rum well. Add the sour cream mixture to the cream cheese mixture. DON"T OVER MIX!!! The resulting mix should be mostly light brown, and have a streaky look.

Pour the mix into the pan. Bake for 55-60 minutes. Once that time is over, turn off the oven, open the door, and let the cheesecake sit for about 15 minutes. Cool on a wire rack, and then chill for 4-5 hours. Remove the pan -after- it's chilled thoroughly.

Note: you can switch the amounts of rum and milk (1/4 cup milk & 1/3 cup rum)