This recipe was adapted from Smitten Kitchen. I made a few changes because (a) I had some leftover graham crackers I wanted to incorporate, (b) I simply forgot to add flour to the cheesecake filling, (c) I just didn't have dark rum, but instead had white rum. And, luckily, these changes still resulted in "the best cheesecake I've ever had", said one of my friends. So, here's the changes I made, or you can backtrack and make the original recipe from Epicurious or The Smitten Kitchen's adapted version linked above.
