I used to be famous for this recipe, but I haven't made it in 15 years. It's extremely rich, not surprising since it has 8 ozs of sour cream and 1 lb of cream cheese. It really is very good. I don't remember where it came from, other than it obviously was cut out of the newspaper.1-1/3 cups chocolate wafer crumbs (plain chocolate wafers can be found in the cookie or ice cream area; put 'em in a plastic baggie and crush them with a rolling pin)
For crust, mix wafer crumbs, sugar, cinnamon, and butter and pat into 9-inch pie pan (Note: WRONG, this recipe makes a lot of batter, a plain pie pan won't work. You need a fairly deep pan like a springform. Pat into the bottom and sides).
Melt chocolate (I do it in a saucepan held above simmering water. Don't let the saucepan touch the water - believe it or not that can burn the chocolate). Beat eggs, sugar and rum. Add sour cream. Cream the cream cheese, add the chocolate, then the sour cream / egg / rum mixture, then the butter. Blend. Bake for about an hour in a 325 degree oven. Cool at least an hour before serving.
Note: It's hard to tell when this is done, it isn't supposed to cook until a toothpick comes out dry. If you shake the pan it should be a little wobbly in the center still. This recipe makes more batter than will probably fit in even a springform pan. Try not to overfill the pan, the batter expands as it cooks and too much batter will cause the cheesecake to crack heavily and possibly overflow the pan. Most cheesecake recipes say to bake the cheesecake pan in a water bath. That's done by putting the cheesecake pan in a larger pan like a roaster and pouring hot water around it until it comes about half-way up the sides, being careful not to get any water IN the cheesecake pan. Supposedly this helps prevent the cheesecake from cracking. I never tried this, I didn't know about this method back when I used to make this recipe. This would require wrapping the springform pan in a continuous sheet of aluminum foil to make sure no water leaks inside the pan.