Pineapple Rum Cheesecake with Chocolate Crust

Choco Graham Cracker Crust

1 pkg graham crackers

1/4 cup butter

1/4 cup of semi sweet chocolate chips melted

preheat oven to 400 degrees. crush graham crackers in blender. mix all ingredients together and press into a greased 10 inch springfoam pan and bake 10-15 min 

• 4 (8 ounce) packages cream cheese
• 3/4 cup white sugar
• 1/4 cup all-purpose flour
• 4 eggs
• 1 teaspoon vanilla extract
• 1 tbsp Pineapple Rum such as Malibu or Parrot Bay

Directions

1. Preheat oven to 300 degrees F (150 degrees C). Wrap the outside pan with foil.
2. Place the cream cheese, sugar, and flour in a mixing bowl and cream until light and fluffy. Beat in eggs one at a time.
3. Add vanilla and Rum to cream cheese. Pour mixture into the prepared springform pan.
4. Place cheesecake pan in a water bath filled with warm water. Bake at 300 degrees F (150 degrees C) for 50 to 60 minutes, or until center of the cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan
5. serve with warm chocolate syrup and whipped cream