Serves 12 to 14
You only live once, so do it.
• 1½ cups fine graham cracker crumbs
• ½ cup butter
• 2 cups plus 3 Tbs. sugar
• 1½ lbs. soft cream cheese
• 3 eggs
• ½ lb. semisweet chocolate
• 3 Tbs. heavy cream
• 2 cups sour cream
• ¼ cup dark rum
• ¾ tsp. cinnamon
• ¾ tsp. almond extract
• 1 cup confectioners’ sugar
• approximately 1 cup fresh strawberries
1. Mix the graham cracker crumbs with the butter and 3 tablespoons of the sugar, working it together with your fingers until it is all well blended. Press the mixture evenly onto the bottom of a 10-inch springform cake pan, using a potato masher to make a flat crust.
2. Beat the cream cheese with an electric mixer until it is fluffy, then gradually beat in the remaining 2 cups sugar and the eggs. Continue beating until the mixture is perfectly smooth. Or spin these ingredients in a food processor until perfectly smooth.
3. Melt the chocolate together with the heavy cream in a small saucepan and beat the mixture into the cheese, along with 1 cup of the sour cream. Add the rum, cinnamon, and almond extract and beat for a few minutes more.
4. Pour the cheese mixture into the prepared springform pan and bake in a preheated 350 degree oven for 55 minutes to 1 hour. The sides will probably be puffed up higher than the center—don’t worry, this is easily dealt with. Allow the cake to cool and carefully remove the sides of the pan. With a sharp, long knife, slice the uneven edges off of the top. Because this cheesecake has such a moist, creamy consistency, you can smooth the sides and the trimmed top with a butter knife until it is as lovely and evenly shaped as you wish.
5. Beat together the remaining 1 cup sour cream and the confectioners’ sugar and spread it over the top of the cake, but not down the sides. Wash the strawberries, hull them, and slice each one in half lengthwise. Arrange the strawberries, cut side down and tips pointing in to the center, in a solid ring around the edge of the cake. Chill the cake until serving, at least 1½ hours.
