Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        nancy berry -- (cwbj78a)
                        ***CRUST***
   1      cup           fine graham cracker crumbs
                        (about 8 full crackers)
   1      tablespoon    sugar
     1/4  cup           unsalted butter -- cold
                        cut into 1/4 inch pieces
                        ***FILLING***
   1      pound         cream cheese -- at room temp.
     1/2  cup           honey
     1/2  cup           sugar
   2      large         eggs -- at room temp.
   1 1/4  cups          sour cream
   1      tablespoon    fresh lemon juice
   1 1/2  teaspoons     vanilla extract
     2/3  cup           golden raisins
                        finely minced
   1      tablespoon    candied ginger -- or more
                        (to taste) finely minced

Preparation:

Here's the recipe you wanted from Ken Haedrich's Home For the Holidays cookbook. Butter the sides only of an 8-in. springform pan. Make the crust by mixing the cracker crumbs and 1 T. sugar in a bowl. Add the butter and rub it in until all of the crumbs are dampened by the fat. Distribute the crumbs loosely but evenly in the pan and press them in ; pushing them slightly up the sides. Cover and chill while you make the filling; preheat the oven to 350 degrees F. Using an electric mixer, cream the cream cheese, honey, and sugar until light and fluffy. Beat in the eggs one at a time, then add the remaining ingredients and continue to beat until evenly blended; use the greater amount of ginger if you want a pronounced ginger flavor, the lesser amount for a subtle effect. Scrape the filling into the pan and bake for 1 hour and 15 minutes. Cool the cake thoroughly on a rack--it will take several hours--then cover, still in the pan, and refrigerate for 12 hours before unmolding and slic