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Rum Raisin Cheesecake # 2

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      Title: RUM RAISIN CHEESECAKE # 2
 Categories: Cheesecakes
      Yield: 12 Servings
 
   9/16 c  Graham cracker crumbs
    1/2 c  Granulated sugar
    1/2 c  Margarine, melted
           Batter:
      1 pt Water
      1 c  Raisins
      2 lb Cream cheese
   9/16 c  Granulated sugar
      3 tb White rum
      1 ts Dark vanilla
      1 ts Salt
      4    Eggs
      1    Egg yolk
           Topping:
      1 pt Sour cream
    1/4 c  Granulated sugar
      1 ts White rum.
 
  Crust:
  
  Crust: Combine graham cracker crumbs, sugar and melted margarine
  until well blended. Press evenly into a 10" cake pan.
  
  Batter: Plump raisins in water. Soften cream cheese and sugar and mix
  with a paddle until softened. Add rum, vanilla and salt. Mix well.
  Add eggs one at a time, and the egg yolk, mixing on low speed until
  blended through. Drain and add raisins and mix on low speed until
  just incorporated. Bake at 350 degrees for 40-45 minutes. Remove and
  let cool.
  
  Topping: Combine sour cream, sugar and rum. Spread over cheesecake and
  chill for service.  Serves 12
  
  Cross Keys Inn 599 Dorseyville Road, Fox Chapel section Pittsburgh
  
  (412) 963-8717
 
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