• ¼ C. sugar
• 1 T. oleo or butter
• 1 T. egg white
• 1-1/3 C. chocolate graham cracker crumbs (about 16 crackers)
• 3 T. dark rum
• 1 (1 oz.) squares semi-sweet chocolate
• ¼ C. chocolate syrup
• 1 (8-oz) nonfat cream cheese, softened
• 1 (8 0z.) block Neufchatel cheese, softened
• 1 C. sugar
• 2 T. unsweetened cocoa
• 1 t. vanilla
• ¼ t. salt
• 2 eggs
• ½ C. low-fat sour cream
• 1 T. sugar
• 2 t. unsweetened cocoa
• Chocolate curls (optional for decoration)

Preheat oven to 350 Place ¼ C. sugar, oleo and egg white in bowl; beat at medium speed of mixer until blended. Add crumbs and press firmly into GREASED springform pan. Bake at 350 for 10 minutes; let cool. Turn oven to 300. Combine rum and chocolate squares in top of double boiler. Cook over simmering water 2 minutes or until chocolate melts, stirring frequently. Remove from head; add chocolate syrup, stirring until smooth. Place cheeses in large bowl; beat at medium speed until smooth. Add 1 C. sugar 2 T. cocoa, vanilla, and salt; beat until smooth. Add rum 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 the sour cream. 1 T. sugar, and 2 t. cocoa; stir well. Turn off oven, and spread sour cream mixture over cheesecake. Let cake stand for 45 minutes in oven with door closed. Remove from oven, let cool to room temperature. Cover and chill at least 8 hours. Garnish with chocolate curls.