1 1/2 cups graham cracker crumbs
5 tablespoons melted butter
1 cup sugar
4 package cream cheese, room temperature
3 tablespoons all purpose flour
8 oz bittersweet chocolate, melted
1 cup sour cream
3 tablespoons Rum Chata
Mix the butter with the graham cracker crumbs and press into a well buttered springform pan. Set aside.
Beat cream cheese until smooth. Add in the sugar and beat until fully incorporated. Add in the eggs one at a time. Add in flour. Alternate in the melted bittersweet chocolate and sour cream. Add in RumChata. Pour into prepared pan.
Spread the filling over the crust in the pan. Gently lift the pan and tap it down on the counter two or three times to settle the filling and help disperse air bubbles.
Place the cheesecake in a 200 degree F oven. (The lower-temp baking process makes for an exceptionally creamy cheesecake. The usual pan of water used when baking cheesecake is NOT used during this method.) Bake cheesecake for 3 hours. Remove from the oven. Crank the oven temperature to 500 degrees F. Return the cake to the oven and bake 5 to 10 minutes for a golden brown the top.
Take cheesecake from oven and set aside to cool on a wire rack for 30 minutes. After 30 minutes, without releasing the side of the pan, run a knife along the inside edge of the cheesecake to loosen it. Cover and refrigerate the cheesecake until chilled for 3 hours or overnight.
This recipe is for a 10″ springform pan. If using a smaller size, drop out 1 package of cream cheese and reduce the graham cracker crumbs to just a cup with 3 tablespoons of melted butter.