¼ cup Butter
2 cups Chocolate Cookie Crumbs
12 oz. Semi Sweet Dark Chocolate Chips
2 lbs. Cream Cheese
¾ cups Sugar
1 tsp. Vanilla
1 cup Sour Cream
2 Tbsps. Rum
½ tsp. Cinnamon
In a small pot over low heat, melt butter. Remove from heat and add to cookie crumbs. Press the crumb mix into a 9” spring-form pan across the bottom and up the sides. Put it into the fridge.
Preheat oven to 325 F.
Put the chocolate in small pot and melt over low heat, stirring constantly. When melted remove from heat and set aside to cool.
Using an electric mixer, beat cream cheese, sugar, and vanilla together until smooth. Beat in eggs, one at a time. Add sour cream, rum, and cinnamon, mix until blended. Beat in the melted cool chocolate.
Pour into your crumb-lined pan and bake for 1 hour or until the center of the cake remains firm when you jiggle the pan. Set the pan on a wire rack to cool. When it’s cool to the touch, slide a knife around the outer edges of the cake and remove the pan sides only. Leave the bottom of the cake tin in place. Put in fridge and chill.
Cut into wedges and serve with whipped cream or strawberries, or whipped cream AND strawberries!!! YUM!