RUM RAISIN CHEESECAKE # 2

      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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