Lea, found this in my travels tonight. . .

Chocolate Cheesecake

Prepare graham cracker crust, pressinto 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 unti 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.


This recipe is from the Williams-Sonoma Autumn 1993 catalog.