Rum Raisin Cheesecake # 2

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