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