Rum Raisin Cheesecake 2

Course : Cheesecakes
Serves: 12
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1/2 Cup Graham cracker crumbs
1/2 Cup Granulated sugar
1/2 Cup Margarine, melted
1 pint Water
1 Cup Raisins
2 pound Cream cheese
1/2 Cup Granulated sugar
3 tablespoons White rum
1 teaspoon Dark vanilla
1 teaspoon Salt
4 large eggs
1 large Egg yolk
1 pint Sour cream
1/4 Cup Granulated sugar
1 teaspoon White rum.

Preparation / Directions:

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.

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