Rum and Raisin Cheesecake

• 1 1/2 cups sweet biscuit crumbs
• 1/4 cup caster sugar
• 100g butter, melted
• 1 cup boiling water
• 1 cup raisins
• 1kg block PHILADELPHIA Cream Cheese, cubed and softened
• 3/4 cup caster sugar
• 1/4 cup rum
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 4 eggs
• 1 egg yolk
• 300g sour cream
• 1/4 cup caster sugar
• rum

1. Combine biscuit crumbs, sugar and butter then press into a greased 26cm (10") springform pan; chill.
2. Pour water over raisins and leave to stand.
3. Beat Philly* and sugar using an electric mixer until smooth.
4. Add rum, vanilla and salt and beat until smooth.
5. Beat in eggs and yolk, one at a time, until well combined.
6. Drain raisins and fold into mixture.
7. Pour mixture into prepared base and bake at 160C for 45-50 minutes, or just set.
8. Allow to cool completely in oven with door ajar.
9. Whisk together sour cream, sugar and rum.
10. Slice cheesecake and serve with a dollop of cream.

sweet biscuit crumbs, caster sugar, butter, boiling water, raisins, philadelphia cream cheese, caster sugar, rum, vanilla, salt, eggs, egg yolk, sour cream, caster sugar, rum

Taken from www.kraftrecipes.com/recipes/rum-raisin-cheesecake-104971.aspx (may not work)