Chocolate Cheesecake

Crust:

2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter, melted

Filling:

4-8 oz. packages cream cheese, softened
1/4 cup sugar
4 eggs
12 oz. semi-sweet chocolate, melted
1/2 cup strong coffee
1 teaspoon vanilla extract
2 tablespoons dark rum
1/2 cup heavy whipping cream

Preheat oven to 350F.

Grease bottoms and sides of a 10 inch springform pan.

Prepare crust by combining graham cracker crumbs, sugar and melted butter in a bowl, mix well with a fork. Press crumb mixture into bottom and half-way up the sides of pan. Bake for 8 minutes, cool on wire rack.

Beat cream cheese until light and fluffy . Add sugar and eggs, one at a time, beating well after each egg addition.

Add melted chocolate, coffee, vanilla, rum and cream; blend well. Pour into graham cracker crust.

Bake for 1 hour. Turn off heat and let cheesecake sit in oven one hour more. Cool on wire rack. Refrigerate for 3 to 4 hours before serving.

Serves 12 to 18.

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