6 oz.    bittersweet chocolate
1/4 cup  rum
1 1b.    cream cheese
3/4 cup  extra fine sugar
1/2 cup  sour cream
1 Tbs.   vanilla extract
4        extra large eggs
Prepare graham cracker crust, press into base and sides of 9" spring 
form pan and refrigerate.  Melt 6 oz. bittersweet chocolate with 
1/4 cup rum over low heat, set aside.  Beat 1 lb. cream cheese until 
fluffy.  Gradualy beat in 3/4 cup extra fine sugar, 1/2 cup sour 
cream and 1 Tbs. vanilla extract.  Add 4 extra large eggs, one at a 
time.  Mix well, place bowl over hot water and stir until smooth.  
Pour 10oz. of batter into another bowl, set aside.  Mix remaining
batter with chocolate, stir over hot water until smooth.  Take 
springform pan from refrigator, fill with chocolate batter.  Gently 
pour plain batter over the top and make swirls in the batter with fork.  
Bake at 325 for 50 min.  Cool to room temperature, remove rim and 
refrigerate overnight.