Boozy Triple Chocolate Cheesecake

I've posted several Chocolate Cheesecake Recipes over the years from Chocolate to Double Chocolate to Triple Chocolate Cheesecake, but here's yet another -- Boozy Triple Chocolate Cheesecake. This recipe is adapted from CookingLight. The original recipe calls for reduced fat cheeses and sour cream and less sugar than my adaptation. The recipe also calls for a chocolate graham cracker crust (included below), but if you don't care about the calories or the fat, I would make a chocolate cookie crust. So here's the recipe!

Boozy Triple Chocolate Cheesecake

Ingredients

1/4 cup sugar

1 Tbsp unsalted butter

1 Tbsp egg white

1 1/3 cups chocolate graham cracker crumbs (about 16 crackers)

Vegetable cooking spray

3 Tbsp dark rum

3 ounces semisweet chocolate

1/4 cup chocolate syrup

16 ounces cream cheese, softened

1 cup sugar

2 Tbsp unsweetened cocoa

1 tsp vanilla extract

1/4 tsp salt

2 eggs

1/2 cup sour cream

1 Tbsp sugar

2 tsp unsweetened cocoa

Raspberries or Strawberries for decoration

Directions

Preheat oven to 350°.

Crust:
Place first 3 ingredients in bowl; beat on medium speed until blended. Add crumbs; stir well. Firmly press mixture into bottom and 1 inch up sides of an 8-inch springform pan coated with cooking spray. Bake at 350° for 10 minutes; let cool on wire rack.  (I make a chocolate cookie crust...but this one is good, too)

Filling:
Combine rum and chocolate in top of double boiler (or saucepan over saucepan over simmering water). Cook over simmering water 2 minutes or until chocolate melts, stirring frequently. Remove from heat; add chocolate syrup, stirring until smooth.
Preheat oven to 300°.
Place cream cheese in large bowl; beat at medium speed of a mixer until smooth. Add 1 cup sugar, 2 tablespoons cocoa, vanilla, and salt; beat until smooth. Add rum/chocolate mixture; beat at low speed until well-blended. Add eggs, 1 at a time, beating well after each addition.
Pour cheese mixture into prepared pan; bake at 300° for 40 minutes or until almost set.
Combine sour cream, 1 Tbsp, and 2 teaspoons cocoa; stir well. Turn oven off, and spread sour cream mixture over cheesecake. Let cheesecake stand for 45 minutes in oven with door closed.
Remove cheesecake from oven, and let cool to room temperature. Cover and chill at least 8 hours.
Garnish with raspberries or strawberries.