1 1/2 cups chocolate cookie crumbs (Balocco recommended)
1 1/2 cup sugar
6 table spoons sweet butter
4 packages cream cheese softened at room T° (Philadelphia recommended)
4 ml rum essence (Dr.Oetker recommended)
2 table spoons all purpose flour
2 cups semisweet Belgium chocolate chips melted
1 cup sour cream (Breakstone recommended)
1 cup walnuts chopped
1 cup caramel sauce for topping
Preparation time: 10-15min
Baking time: 55-65 min at 325°F
Grease 9 inch baking form.
In the medium size bowl combine cookies crumbs, 1/3 cup sugar and melted 3table spoons butter. Mix well and spread crumbs on the bottom of the baking pan.
In a large mixing bowl beat cream cheese, sugar and vanillin until light and creamy. Add melted chocolate, sour cream, eggs, flour and beat well by hand mixer. Pour mixture into the baking pan and bake 60 min at 325°F Cool for 10-15 min and remove from the pan. Refrigerate.
In the small saucepan mix caramel sauce and walnuts and bring mixture to the boil. Boil for 2-3 min stirring constantly. Cool mixture for 5 min and pour on top of the cake. Serve immediately or refrigerate until ready to serve.