Process 1/4 cup sugar and next 3 ingredients in a food processor until coarsely ground. Press mixture onto bottom and 1 inch up sides of a lightly greased 8 inch springform pan.

Bake at 350 °C F for 10 minutes. Cool on a wire rack.

Microwave chocolate squares and rum in a 2 cup glass measuring cup at high 1 minute or until chocolate melts, stirring twice. Stir in chocolate syrup until smooth.

Beat cream cheese at medium speed with an electric mixture until fluffy; gradually ad 1 cup sugar, 2 tablespoons cocoa, vanilla, and salt, beating until smooth. Add chocolate mixture, and beat at medium speed until blended. Add eggs, 1 at a time, beating until blended after each addition. Pour into crust.

Bake at 300 °C F for 40 minutes or until almost set. Turn oven off.

Stir together sour cream, 2 tablespoons sugar and remaining 1 tablespoon cocoa. Spread over cheesecake. Let cheesecake stand in oven with oven door closed 45 minutes. Remove from oven; run a knife around edges to loosen sides. Cool on wire rack; cover and chill at least 8 hours. Yield: 12 servings. Per slice: Calories 332, Fat 12.9 g, Cholesterol 8 mg, Sodium 296 mg. Typed in MMformat by cjhartlin@msn. Com