butter. press into bottom of spring form pan and chill.
to make the filling, beat the cream cheese until it’s smooth adding sugar gradually. add in eggs one at a time and mix at low speed. add cooled chocolate, vanilla, almond extract, rum, and sour cream. beat at low speed until completed blended. pour into the spring form pan and bake for 1 hour. after the hour, turn off the oven, but leave the cake in for one hour longer. cool at room temperature and then chill for at least 24 hours before serving. 